BLACK-EYED PEAS RECIPE
This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year's Eve if you want prosperity in the new year, or all year long if you are craving something delicious.
Provided by Olivia Mesquita
Categories Side Dish
Number Of Ingredients 13
Steps:
- Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
- In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
- Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
- Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
- At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
- Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
- Serve immediately!
Nutrition Facts : ServingSize 1 cup, Calories 486 kcal, Carbohydrate 51 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 35 mg, Sodium 1512 mg, Fiber 9 g, Sugar 6 g, UnsaturatedFat 12 g
BLACK EYED PEAS WITH SMOKED SAUSAGE
I made this yesterday in the crock pot. I needed something that could be thrown together with what I had in the house and sit while I worked a 14 hour day. This definitely hit the spot.
Provided by MandAs
Categories One Dish Meal
Time 4h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If using dried beans soak for 4 or more hours, drain and rinse.
- Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
- Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
- Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.
Nutrition Facts : Calories 449.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 69.4, Sodium 1281.5, Carbohydrate 18.7, Fiber 4.2, Sugar 2.2, Protein 19.4
BLACK-EYED PEAS AND SAUSAGE STEW
Black-Eyed Peas and Sausage Stew uses canned black-eyed peas and smoked sausage to create the perfect winter stew recipe with all the classic flavors of Louisiana.
Provided by Barbara
Categories Entree Main Course Soup
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, fry diced bacon until fat is rendered and bacon is slightly crisp. Drain bacon to a paper towel; pour the bacon grease in a bowl to use later.
- Add 2 tablespoons bacon fat back to the skillet; sauté celery, green peppers, onion and garlic until onions are translucent.
- Meanwhile, add undrained black-eyed peas, 1 pea can of warm water, salt, cayenne pepper (optional), diced tomato and fried bacon to a Dutch oven or large, deep saucepan.
- Once the vegetables are tender, add them to the black eyed peas.
- To the same skillet, add 1 tablespoon reserved bacon grease; fry smoked sausage until lightly browned and crisp.
- Add the smoked sausage to the peas and stir.
- Bring the stew to a simmer, and continue to simmer for 40 minutes or until the stew is to your desired thickness.
BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
BLACK-EYED PEAS WITH SAUSAGE AND TOMATOES
This is based on a favorite recipe from a friend, but modified to be lower in fat: (1) uses Italian turkey sausage instead of regular Italian sausage; (2) halved the amount of sausage used in the original recipe; (3) cooked sausage in water instead of frying in oil as per the original recipe; (4) replaced cheddar with 2% milk sharp cheddar cheese. Even with these modifications, this dish packs plenty of flavor -- I don't miss a thing from the original recipe.
Provided by Tarheel Georgia Pea
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed).
- Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.
- Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas.
- Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat.
- Salt and pepper to taste, if desired.
- Sprinkle shredded cheddar cheese over skillet mixture.
- Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.
Nutrition Facts : Calories 289.4, Fat 6.3, SaturatedFat 2.5, Cholesterol 30.1, Sodium 1393.8, Carbohydrate 40.4, Fiber 9.3, Sugar 6.6, Protein 19.6
BLACK-EYED PEAS WITH SAUSAGE
Okay, I've comepletely changed this recipe, so it is no longer from the Southern Living 1986 Annual Recipe book. Please ignore the rating, it comes from the recipe that was originally here. The recipe you will find here now is how I usually fix black-eyed peas, although the amounts are guesstimates, since I rarely measure ingredients unless I am trying a new recipe. This recipe goes well with cornbread, rice or stewed tomatoes. You can leave out the sausage if you like.
Provided by JenSmith
Categories Beans
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a dutch oven until hot. Add the onion, celery, garlic, and bell pepper and cook until vegetables are tender, about 5 minutes, stirring occasionally. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 40--45 minutes.
Nutrition Facts : Calories 407.3, Fat 25.5, SaturatedFat 8.5, Cholesterol 53, Sodium 1572.5, Carbohydrate 25, Fiber 6, Sugar 2.1, Protein 19.6
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