Stewed Black Eyed Peas With Country Ham Food

STEWED BLACK-EYED PEAS WITH COUNTRY HAM

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

EMERIL'S STEWED BLACK-EYED PEAS

Steps:

• With a sharp knife score the fat on the ham hocks 1/4-inch deep.
• Heat the vegetable oil in a large heavy stockpot over medium high heat.
• Add the tasso and cook, stirring often, until heated through, about 3 minutes.
• Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
• Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
• Cook, stirring often for 2 minutes.
• Add the black-eyed peas and chicken stock.
• Bring to a boil over high heat.
• Reduce heat to medium low.
• Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
• Remove the bay leaves and discard.
• Cut the meat from the hock, discarding the skin and bones.
• Return meat to the pot.
• Stir in the parsley.
• Serve.

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

BLACK-EYED PEAS WITH BACON

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

BLACK-EYED PEA CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
• Mix cornmeal, flour, salt, and baking soda together in a large bowl.
• Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

STEWED BLACK-EYED PEAS

Steps:

• Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
• Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
• When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
• Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
• Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
• Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

CORNBREAD WITH BLACK-EYED PEAS

Steps:

• In a bowl, combine all ingredients. Pour into a greased 13x9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.