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Something delicious with fresh black-eyed peas?

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Got a bag of fresh black-eyed peas in my CSA box this week and am hoping you Southern cooks can give me some ideas.

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  1. I love making "hoppin' john" with crab, and a liitle "curry" powder but in N. Cal, that's during the winter dungeness season.

    1. You could do a Mississippi Caviar...Unless you are from Texas, Louisiana, Alabama, Georgia, North or South Carolina etc....depending on where you are from..with slight variations here and there....Or you could cook them with one of the traditional pork flavoring meats...ham hocks, salt pork, fat back, bacon, neck bones, pig tails, smoked turkey necks etc. Serve with Southern greens..Mustard/Turnips/Collards...Cabbage will work and hot buttered cornbread...This will bring you luck and good fortune for the remainder of the year...The peas are coins...the greens are cash...and the cornbread is gold!!

      Have Fun & Enjoy!

      4 Replies
      1. re: Uncle Bob

        I thought the belief that the black eyed peas were coins and cabbage cash only counted on New Years Day., which is when my family always ate them together

        1. re: roro1831

          So says Southern tradition --- I always eat them on New Years day, and enjoy them at other times through out the year too --- I need all the good luck I can get!! <Grin>

          Blue Skies!

        2. re: Uncle Bob

          I'll second Uncle Bob's suggestion of pork-seasoned blackeyed peas and cornbread, with some fresh greens. Whether it's good luck all year round or just New Year's, it's good food any time.

          Or make a blackeyed pea salad, using other seasonal vegetables: corn, diced tomato, a hit of sweet and/or hot peppers. Add some green onion if you like and mix with your favorite vinaigrette.

          1. re: Uncle Bob

            I'm drooling at 6:30 a.m. That also reminded me to make One Dish Black-eyed Pea Cornbread again. And I make a turnip green-black eyed pea soup that is wonderful with your buttered cornbread.

          2. This is really delicious. Fresh BE peas would make it even better! Fresh pineapple is essential.

            http://www.epicurious.com/recipes/foo...

            1. I like to brown some bacon or pancetta, add the shelled black-eye peas and a little broth, cover and cook until the peas are getting tender, remove the cover and cook off the liquid, add some fresh spinach, a clove of minced garlic and a sprinkling of chopped walnuts and toss/stir until the spinach is wilted garlic is fragrant and walnuts have warmed through and serve (with a splash of balsamic vinegar).