Lucky Black Eyed Peas Food

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.

GOOD LUCK BLACK EYED PEA DIP

Steps:

• 1. Mash the Black Eyed Peas with a fork, leave some of them whole.
• 2. Add remaining ingredients and mix.
• 3. Spread into a baking dish and bake for 30 minutes at 300 degrees.
• 4. Eat with tortilla chips, crackers, and/or veggies.
• ***you can use Rotel in place of the diced tomatoes & chilies if it's available where you are. You can also used the canned BEP & Jalapeno's mixed if they're available.***.

LUCKY BLACK EYED PEAS WITH RICE & BACON

Steps:

• Cook bacon in large, heavy skillet over medium-high heat until crispy.
• Drain off all but 1 T of the drippings.
• Add onion; cook, stirring, until lightly browned, 5 minutes.
• Stir in red pepper and garlic; cook, stirring, 1 minute.
• Add rice; cook, stirring, until lightly colored, about 3 minutes.
• Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
• Cover; reduce heat.
• Cook until rice is tender, about 10 minutes.
• Stir in parsley.

BLACK-EYED PEAS SUPPER

Steps:

• Brown sausage.
• Add onion and green pepper, saute for 5 minutes.
• Add undrained black eyed peas, and undrained tomatoes.
• Add rosemary and oregano.
• Start cornbread according to directions.
• Simmered sausage mixture, covered for 20 minutes.

LUCKY BLACK-EYED PEAS

Steps:

• Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
• Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
• Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
• Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
• Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.