New Orleans Black Eyed Peas Food

AUTHENTIC HOPPIN' JOHN RECIPE

Steps:

• Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
• Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
• Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
• Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
• Taste, then season with salt and pepper if needed.
• Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

NEW ORLEANS-STYLE BLACKEYE PEAS

Steps:

• Directions: Rinse and sort peas. (Optional: Soak beans using your preferred method.) Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.

NEW ORLEANS BLACK EYED PEAS FOR THE NEW YEAR

Steps:

• Pick through black eyed peas and remove any that are discolored or yucky looking.
• Place in a large bowl with a tight fitting cover.
• Add enough water to cover peas with about 2 inches extra.
• Place cover on bowl and allow to sit on your counter overnight.
• In the morning, pour the peas and water in your cooking vessel.
• (This is the step that people disagree on; Some say to drain the peas and use fresh water;Some say to keep the soaking water since it has nutrients in it. Alton Brown agrees with me on this one, use the soaking water.) You may have to add more water anyway.
• I use LOTS of water and allow it to cook out.
• Add remaining ingredients except rice and cook over very low heat for several hours.
• How long depends on many factors.
• Higher altitudes must cook longer than those below sea level.
• Stir the peas at least once every 1/2 hour, being sure of 2 things: they are not sticking to the pan and when you stir, smoosh some of the peas against the side of your pan to break them since this will create a thicker gravy.
• When peas are soft enough to suit you, serve over rice with corn bread and smothered cabbage (recipe# 25265) Enjoy your feast for a healthy and prosperous New Year!

OKRA AND BLACK-EYE PEA SAUTE

Steps:

• In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
• Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
• Preheat oven to 250 degrees F.
• Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE

Steps:

• • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
• • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
• • Preheat the oven to 200° F.
• • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
• • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
• • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
• • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
• • Serve hot with Hot Pepper Sauce .