Southern Black Eyed Peas Food

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a large saucepan, cover peas with water to 3 inches over the peas.
• Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
• Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
• Pour in 3 cups water.
• Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
• When peas are tender, transfer to the slow cooker/crock pot.
• Reduce heat to LOW; cover and cook for 7 to 9 hours.
• Taste and adjust seasonings. Serve with hot cornbread.

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
• Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
• Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS

Steps:

• In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
• Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
• Preheat the oven to 375 degrees F.
• Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
• Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
• In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

SOUTHERN BLACK EYED PEAS

Steps:

• Heat oil in a 5.5 quart Dutch oven or large pot over medium high heat until the hot oil sizzles, about 1 minute. Add sausage and sauté until browned on all sides, about 4-5 minutes. Set aside on a plate.
• In the same pot, add onion, garlic, celery, and bay leaves. Sauté until tender, about 3 minutes. Season with Italian seasoning, oregano, cumin, paprika, and tomato paste. Stir well until evenly mixed.
• Add soaked black eyed peas along with chicken broth and bring to a boil. Reduce heat to medium and simmer covered until black eyed peas are tender, about 25-30 minutes, stirring occasionally.
• Return sautéed sausage back to the pot and season with salt and pepper to taste. Mix well and continue simmering uncovered for 10 minutes until thickened a bit.
• Serve immediately with a sprinkle of fresh cilantro and a side of rice or cornbread if desired.