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Black-Eyed Peas - what to serve them over?

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Heatherb Jan 23, 2011 04:07 PM

Ok, so I cooked up some black-eyed peas with pancetta, shallots, spinach and mushrooms. Should I just eat it as is or serve it over rice? Or something else? Any ideas would be appreciated.

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    Pecossusie Jul 12, 2011 09:28 AM

    Goodness, why are yal adding all this other stuff to your blackeyed peas?? All you need is water, salt, pepper and some kind of pork, ( bacon, ham, ham hock, salt pork, etc.) to add some good flavor. And cook till tender, don't stir to mush either. Serve in a bowl (alone). Have a big piece of fresh from the oven cornbread with lots of butter, a jalapeno pepper, and a pan of home fries.. Yal are trying to fancy-up a wonderfully delicious meal. They don't need roux added to them, or panchetta, or rice (unless makin hoppin john) grits or anything else. Blackeyed peas are not fancy dish. Beans, taters and cornbread are what alot of use grew up eating when groceries got slim, and I still love them. Put them in a bowl and eat them the way God made them. You will love the taste...

    6 Replies
    1. re: Pecossusie
      f
      foodiefan6 Jul 14, 2011 10:39 PM

      I agree with Pecossuie: Keep it simple and let the flavor of well seasoned black eyed peas shine through. Serve with cornbread and maybe diced fresh tomatoes and green onion as a relish. (chowchow --a Southern favorite canned relish is excellent on top of the peas as well, but can be hard to find outside of the South)

      1. re: foodiefan6
        bayoucook Jul 15, 2011 08:48 AM

        Yes, like that for this Southerner, with a little hot sauce, too. Yum.

      2. re: Pecossusie
        sunshine842 Jul 15, 2011 03:16 AM

        Pancetta would be pork.
        Loads of people cook blackeyed peas with onions -- they're in there, too.
        Loads of people cook blackeyed peas with greens -- spinach is a green, the last time I checked.

        Putting them over polenta is exactly like putting them over grits (which aren't that far from cornbread, as I know you know.)

        You're really not talking anything fancy at all -- just a minor variation on exactly what you describe.

        So call it Hopping Giovanni instead Hopping John -- but it's basically the same thing.

        1. re: sunshine842
          f
          foodiefan6 Jul 15, 2011 08:22 AM

          Lately I've been trying to get away from adding pork and other meat products to the dish. Experimenting with just onions and seasonings and so, far, luck with salt, pepper Lawry's seasoning salt, Worcestershire sauce (for richness). Turned out well.

          1. re: foodiefan6
            bayoucook Jul 15, 2011 08:50 AM

            Can add some liquid smoke for extra flavor. I also use lean smoked pork chops in mine.

            1. re: bayoucook
              f
              foodiefan6 Jul 15, 2011 09:04 AM

              Great ideas re hot sauce and liquid smoke, will try those next time!

      3. Emafer Jan 23, 2011 06:29 PM

        I serve them over corn bread along side greens.

        1. s
          sueatmo Jan 23, 2011 05:40 PM

          I eat my blackeyed peas plain in a bowl. But a son likes his over rice. However you like them is how you should eat them. I would (if I could) eat them with homemade cornbread and real butter, with a little honey.

          1. Eatin in Woostah Jan 23, 2011 05:36 PM

            I like my (brothy, slightly thickened with a light roux) black eyed peas over a slice of white bread. Reminds me of my childhood - so yummy.

            1. bushwickgirl Jan 23, 2011 05:33 PM

              Definitely over rice or grits. I like your add in's, btw.

              1. h
                Heatherb Jan 23, 2011 05:33 PM

                Thanks for the responses!

                1. a
                  alitria Jan 23, 2011 04:15 PM

                  Rice is traditional but polenta (or grits) are also delicious options.

                  1 Reply
                  1. re: alitria
                    h
                    Heatherb Jan 23, 2011 05:33 PM

                    Huh. Hadn't thought of polenta/grits. I was thinking about barley, but rice I can do...

                  2. chefj Jan 23, 2011 04:12 PM

                    Are they dry or brothy?

                    1 Reply
                    1. re: chefj
                      h
                      Heatherb Jan 23, 2011 05:32 PM

                      Well, they WERE brothy, but I drained them. I wasn't feeling it, I guess.

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