Threadgills Black Eyed Peas Food

SOUTHWESTERN BLACK-EYED PEAS

Steps:

• Heat water and peas to boiling in 2 quart saucepan.
• Boil uncovered 2 minutes; reduce heat to low.
• Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
• Drain peas.
• Heat oil in same saucepan over medium heat.
• Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
• Stir in cilantro, tomato and beans.
• Cook, stirring occasionally, until hot.

BLACK EYED PEAS

Steps:

• In a large pot heat butter until it melts. Add bacon and brown. Add onion until translucent. Add legs and wings. Make sure the meat gets shredded. Add all seasonings. Cook for about 2 minutes until seasoning is coated to the meat. Add the stock and simmer for about 30 minutes until it comes to a boil. Add the peas, red and green peppers. Simmer on low, covered for about an hour and a half. I serve over rice.

SOUTHERN CAVIAR (BLACK EYED PEAS)

Steps:

• Combine peas, onion, green pepper and garlic in a large bowl.
• Combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over pea mixture and toss gently.
• Cover and chill 12 hours. Remove garlic clove and drain before serving.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
• Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
• Lower heat to simmer; crumble bacon and add to peas.
• Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

MAMA AMANDA'S BLACK-EYED PEAS

Steps:

• Take your bacon in a cast iron skillet and fry until crispy.
• You will have bits of crunchy goodness in bottom of pan.
• Take diced onion and cook in drippings until translucent.
• Add garlic and stir for just a moment or two.
• Pour in broth and de-glaze pan by scraping up all of the bacon yummies.
• Pour in Peas and stir together.
• Season with salt and pepper to taste and add garlic powder.
• Cover and let cook for about 2 hours.

BLACK-EYED PEAS

Steps:

• Rinse and soak the black-eye beans in a bowl of water overnight.
• Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
• Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
• Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
• Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
• Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.

TRADITIONAL BASIC BLACK EYED PEAS

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
• Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough water to cover by 2 inches.
• Add pepper flakes, black pepper, thyme, and oregano.
• Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
• Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
• Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
• Serve with hot baked cornbread and a tossed salad.

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.

PICKLED BLACK EYED PEAS

Steps:

• Drain peas.
• In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
• Mix well.
• Add peas and still well.
• Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
• Marinate for 2 more days before serving.
• Stores up to 2 weeks.

CREOLE BLACK-EYED PEAS

Steps:

• Wash peas and soak overnight in cold water.
• Drain peas.
• Place all ingredients in large pot, add 2 quarts water.
• Cook at least 2 hours or until peas are tender.
• Additional water may be needed.

CREOLE-STYLE BLACK-EYED PEAS

Steps:

• Sort & rinse peas.
• In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
• Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
• Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.