Savory Black Eyed Peas Food

SOUTHERN BLACK-EYED PEAS

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 (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
• Pre-mix the dry spices together in a medium bowl.
• Carve one of the turkey legs, removing as much of the meat from the bone as possible. Place turkey pieces into a food processor and pulse to a grind. Set aside.
• Heat the oil in a large pot over medium heat. Add the whole smoked turkey leg and saute for 1-2 minutes per side. Remove the turkey and set aside.
• Add onion, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add in the ground turkey.
• Add 1/2 the spices and cook until the entire mixture is coated with the spices, about 2 minutes. Add the peas and mix well.
• Pour in the stock and reserved water if using, and drop in the bay leaves. Add the turkey leg back to the pot along with more seasoning and bay leaves.
• Bring everything to a boil, then reduce to a simmer until the peas are very soft, about 1 to 1 1/2 hours.
• Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

SAVORY BLACK-EYED PEAS

Steps:

• Heat broth, carrots, celery, onion, savory and garlic to boiling in 10-inch nonstick skillet; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Stir in peas. Cook, stirring occasionally, until hot. Sprinkle with cheese.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
• Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper.
• Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
• Sprinkle with cheese and bacon.