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Anyone have an interesting take on black-eyed peas?

raygunclan Dec 31, 2012 01:08 PM

As per tradition, tomorrow we will serve black-eyed peas. Last year, I made "Garlicky Black Pepper Shrimp and Black-eyed Peas", but this year, my hubby wants something different.
Does anyone have a recipe that is a little bit of a different take on the traditional?
Thanks!

for anyone interested:
http://www.epicurious.com/recipes/foo...

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  1. Berheenia RE: raygunclan Dec 31, 2012 01:22 PM

    http://thepioneerwoman.com/cooking/20...

    1. rcallner RE: raygunclan Dec 31, 2012 01:34 PM

      Mississippi caviar is a bright, crunchy kick. There are different versions out there - I greatly prefer using lightly steamed frozen (or fresh, if you're lucky) beans, minced red and green peppers, garlic, thyme, lemon juice,a little Dijon, olive oil, green onion, a smidge of sugar, sliced jalapeno, and enough hot sauce to get it where you want it to go.

      1 Reply
      1. re: rcallner
        Uncle Bob RE: rcallner Dec 31, 2012 03:51 PM

        Yes!!!!!!!

      2. Shrinkrap RE: raygunclan Dec 31, 2012 02:58 PM

        I'm going to try this one from Saveur

        Saladu Ñebbe (Black-Eyed Pea Salad)

        http://www.saveur.com/article/Recipes...

        1. r
          rockycat RE: raygunclan Jan 1, 2013 07:52 AM

          I hate to admit this, but after years of trying all sorts of different preparations, the family consensus is this...Just heat up a few cans of unseasoned peas. That'll do.

          It's certainly easier than spending the whole day soaking, simmering, chopping, and cutting. I'm not recommending you take this path unless you really want to, but I'm appreciating this new New Year's tradition.

          1. k
            kengk RE: raygunclan Jan 1, 2013 07:55 AM

            I'm making a bizarre version of cassoulet with pinto beans, smoked turkey and breakfast sausage. : )

            1. chefj RE: raygunclan Jan 1, 2013 11:38 AM

              Konkani Style Coconut Curry is one of favorite dishes
              Courtesy of author Ruta Kahate
              http://www.culinate.com/books/collect...

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