Fresh Black Eyed Peas Food

PERFECT BLACK EYED PEAS ON THE STOVETOP

Steps:

• On medium heat, saute chopped bacon in hot oil.
• When bacon is mostly cooked, add chopped onion.
• Saute onion until soft; add garlic for last minute of sauté.
• Add garlic powder, sugar, salt & pepper; stir well.
• Add beef stock and crumbled bouillon cube; bring to rolling boil.
• Add peas to pot; add broth to go 1" above peas. Add water if more liquid needed.
• Bring mixture to a boil.
• Reduce to simmer; cook for 2 hours or until peas are tender, adding more broth or water as needed.

CROCK POT FRESH BLACK-EYED PEAS WITH BACON RECIPE

Steps:

• Rinse the black-eyed peas and drain well.
• Put the rinsed fresh peas in a 4- to 6-quart slow cooker.
• Dice the bacon and set aside.
• Peel and chop the onion. Chop the bell peppers.
• Place a large skillet over medium heat. Add the bacon to the skillet and cook until softened and most of the fat has rendered. Add the onion, bell peppers, and celery; continue cooking until vegetables are tender, stirring frequently.
• Stir in garlic and cook for 1 minute longer.
• Transfer the bacon and vegetable mixture to the slow cooker along with the water.
• Cover and cook on low for 5 to 7 hours, or until peas are tender.
• Add the tomatoes, chili powder, salt, pepper, and oregano; continue cooking for 1 to 2 hours longer.

BLACK-EYED PEAS

Steps:

• Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

BLACK-EYED PEAS

Steps:

• Rinse and soak the black-eye beans in a bowl of water overnight.
• Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
• Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
• Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
• Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
• Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.