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Black-Eyed Peas - what to serve them over?

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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    1. re: chefj

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

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

      1 Reply
      1. re: alitria

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

      2. Thanks for the responses!

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

          1. 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. 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. I serve them over corn bread along side greens.

                1. 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

                    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

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

                    2. re: Pecossusie

                      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

                        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

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

                          1. re: bayoucook

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