To Quick Soak Dried Black Eyed Peas Food

BLACK-EYED PEAS WITH BACON AND PORK

Black-Eyed Peas with Bacon and Pork image

Provided by Patrick and Gina Neely : Food Network

Time 14h20m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)
2 tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, small diced
4 garlic cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
4 cups chicken stock
2 cups water
3 bay leaves
Hot-pepper vinegar, as desired

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 and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

TO QUICK-SOAK DRIED BLACK-EYED PEAS

To Quick-Soak Dried Black-Eyed Peas image

How to Soak Dried Black-Eyed Peas, this recipe can be prepared in 45 minutes or less, but requires additional unattended time.

Categories Bean Quick & Easy Winter Gourmet

Yield Serves 6 as a light main course

Number Of Ingredients 2

Ingredients

N/A
N/A

Steps:

Pick over peas and in a saucepan cover with cold water by 2 inches. Bring water to a boil and boil peas 2 minutes. Remove pan from heat. Soak peas 1 hour. Drain peas in a sieve.

BLACK-EYED PEAS

Black-Eyed Peas image

Recipe adapted from Sylvia's Soul Food Cookbook by Sylvia Wood and Christopher Styler.

Provided by Debbie

Categories Dinner Pork Side Dish

Time 2h15m

Number Of Ingredients 6

Ingredients

1 pound dried black-eyed peas
1 ham hock ((or 2 ounces of diced bacon, uncooked))
1/4 cup bacon drippings
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

Place the dried peas in a shallow plate or bowl. Pick over them to remove the stones and dirt.
Rinse well and soak in cold water for 20 minutes. Drain completely.
In a large stock or soup pot, combine the remaining ingredients with the already soaked peas.
Cover peas with about an inch of cold water.
Heat to a simmer. Cook covered, until the peas are tender but not mushy, about 1-1/2 hours.
Keep a watchful eye on the peas while they cook. Add more water to keep them covered if necessary.

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The method below uses a ratio of 10 cups of water per pound of dried black-eyed peas, if you plan to use a different amount, please adjust accordingly using this ratio.Quick soaking your black-eyed peas isn't a must, but I recommend it for speeding up the cooking process. Place your dried peas in a large pot and cover with water. Bring to a boil for 2 minutes. Remove the pot from the heat and allow the peas to soak for 1 hour. You may notice that the water level has decreased and the peas have grown in size, indicating that they have absorbed some of the water. This is a good sign!
Place the beans in a large pot and cover again with the same ratio of fresh water. It is important to use fresh water for boiling; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Add salt to the cooking water if desired to give the beans more flavor (I use about 1 tablespoon salt for every 10 cups of water). Place on the stovetop and bring to a boil, then reduce to a simmer. Simmer for 30 minutes, or until you reach desired tenderness. I recommend stirring the beans a few times throughout the cooking process so that the beans at the bottom of the pot don’t soften before the beans at the top.
Drain the peas in a colander. They are now cooked, prepared, and ready to use in recipes or however you'd like. If you plan to freeze the beans, allow them to cool first. You can speed up this process by rinsing them with cold water. Then transfer them to a freezer safe container, I recommend resealable bags, and freeze until needed. I like to measure out 1 ¾ cups of beans in each bag, which is equivalent to the amount in a standard sized can. They will keep in the freezer for up to 6 months.

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