SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
BLACK-EYED PEA BRATWURST STEW
You can make this dish in the slow cooker or simmer on stove. Hearty, inexpensive and easy! Serve with rice or have plenty of bread on hand to soak up the juices!
Provided by kimberly
Categories Soups, Stews and Chili Recipes Stews
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker.
- Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours.
- For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 529.9 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 32.1 g, Fiber 6.5 g, Protein 21.5 g, SaturatedFat 12.3 g, Sodium 1908.6 mg, Sugar 4.1 g
HOG JOWL AND BLACK-EYED PEAS
Served New Year's Day in the South for good luck during the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
Provided by Molly53
Categories Very Low Carbs
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cover peas with cold water and soak overnight.
- Cook hog jowls in boiling water for an hour; add drained peas and salt.
- Simmer for an additional 2 hours.
Nutrition Facts : Calories 1543.8, Fat 158.3, SaturatedFat 57.4, Cholesterol 204.1, Sodium 672.9, Carbohydrate 10.3, Fiber 2.5, Protein 18.1
DAVE'S GEORGIA BLACK EYED PEAS
Enjoy and serve with cornbread.
Provided by Dave
Categories Side Dish Beans and Peas
Time 16h35m
Yield 16
Number Of Ingredients 8
Steps:
- Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
- Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
- Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.
Nutrition Facts : Calories 431.2 calories, Carbohydrate 31.3 g, Cholesterol 50.8 mg, Fat 25.2 g, Fiber 5.4 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 1176.8 mg, Sugar 1.3 g
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