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Your family favorite black eyed peas recipes?

The New Year is right around the corner and I imagine many of us have black eyed peas on the mind. What's your family's favorite recipe? Traditional Southern with smoked *meat* cooked long and slow? Some favorite variation? I learned to make black eyed peas from my very Southern grandmother who insisted bean soaked overnight, smoked ham hocks and/or fat back simmered in water for hours, toss in beans and let cook all day, season with seasoning salt, splash of hot sauce and vinegar.

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  1. Exactly! Sounds like Granny knew what she was doing.

    1. Have you seen this thread?
      "Who else has Hop John for New Years?"

      Or this one?
      "Black Eyed Peas...A New Year's Day Tradition."

      This one is interesting too.

      "How do you make Black Eyed Peas?!!"

      I finally got my hands on salted pig tail for the "cook up rice" recipe in the first link. Or maybe with "run down" sauce.

      2 Replies
        1. re: fldhkybnva

          No need to apologize! I wait all year to resurect them!

      1. This is certainly not my mother's traditional method of cooking black-eyed peas, but it is what I came up with in 2010 and never gone back to any other way. We love them.


        First prepared the peas this way on January 1, 2010.

        2 cups of dry black eyed peas (1 l-lb. bag)
        1 smoked neck bone (optional)
        5 cups water (water should be 2” above peas)
        1 tsp salt
        1/4 tsp pepper

        Rinse dried peas and pick them over, discarding any bad peas. Put the peas in the crock-pot and add water to about 2” over the top of the peas and the smoked neck bone. Cook on low for 12 hours. May also cook on top of stove for about 1 hour, just make sure the peas are completely cooked.

        6 Replies
        1. re: Wtg2Retire

          I decided, while at the store today, to get frozen black-eyed peas to cook this year instead of the dried.

            1. re: sunshine842

              I can nearly taste them now, sunshine.

              1. re: Wtg2Retire

                the package I bought said just 35 minutes' simmer time, too -- I kinda like that, especially since I don't have to put the beans on to soak. Usually a non-issue, but there's usually a lot going on on NYE.

                1. re: sunshine842

                  Not sure 35 minutes is enough time. Will just continue to taste until they taste right. I would think (of course I am from the South) it would take an hour for the peas to really be done. We don't care for them with any "raw" flavor.

                  1. re: Wtg2Retire

                    I agree, and am planning to start mine earlier than that -- they should be a little soft and creamy.

                    Just thought it was interesting to see such a short cooking time recommended.

        2. I have a favorite recipe I learned from a friend in the UK while in college (1980s). Take cooked, but not falling apart, blackeyed peas. Canned work fine for this. Drain them thoroughly. Then add about 1 T of prepared curry powder per 1 1/2 cups of peas and shake around until the peas are coated. I'm not really sure how much curry powder I use, I usually just dump in a palm-full. Season well with salt too. Heat oil in a frying pan, not really enough to deep fry but plenty, say 3 -4 T or so for our cup and a half of peas. Fry the curry-coated peas at a medium high temp until slightly crispy, stirring pretty frequently. Frying in a nonstick pan seems to help keep the lovely curry coating on the peas. Serve up hot. That's it, and they are really good. Add some chopped fresh tomato, cilantro and sour cream as garnish.

          1. Yes, indeed. As far as I'm concerned your granny's recipe is the only way to eat them. Are you having collards, mustards or turnips to go with?

            1 Reply
            1. re: speakhandsforme

              Collards is the plan right now and I think they are on sale at the store so works out perfectly. I'll probably make extra and freeze.

            2. if you learned it from a Southern grandmother, there's not much more learnin' to do!

              I go uptown and start mine with a mirepoix, but yours is the classic recipe.

              1. I make this Black-Eyed Peas with Hominy and think it is great!

                Black-Eyed Peas With Hominy
                3-4 slices bacon, chopped
                1 med. onion, diced
                4 cloves garlic, minced
                ½ red pepper, diced
                ½ green pepper, diced
                2 fresh jalapenos, minced
                1-2 tbsp olive oil
                2 cans black-eyed peas, drained, rinsed well
                1 can white hominy, drained, rinsed
                1 tsp ground cumin
                ¼ tsp cayenne, or less to taste
                Salt, pepper
                Parsley and/or green onions for garnish
                Sauté bacon until crisped. Add oil and sauté vegetables. Add black-eyed peas and
                hominy and cook until warmed through. Add cumin, cayenne and salt and pepper to
                taste. Garnish with parsley and green onions.

                1. I learned to make black eyed peas from my very Southern grandmother who insisted bean soaked overnight, smoked ham hocks and/or fat back simmered in water for hours, toss in beans and let cook all day"

                  Yep, exactly, In the bean pot my Southern grandmother made them in for many, many years.

                  8 Replies
                  1. re: weezieduzzit

                    My family does the "cook all day" method however from what I'm reading online many just simmer an hour or so. Do you think the longer time is better? I would guess yes but that's the only way I've had them.

                    1. re: fldhkybnva

                      Like you, I've never had them any way other than low and slow but I can't imagine less time for flavors to develop would be better.

                      1. re: weezieduzzit

                        How many hours do you usually cook? I'm trying to stay away from the simmerin' pot.

                      2. re: fldhkybnva

                        I am a cook all day girl, too. They don't taste the same unless they cook for hours and get creamy. Same with Collards. Hours and hours.

                        1. re: suzigirl

                          Ok, good. I thought I was going crazy. I've never made them but I've been in the kitchen 1000s of times when they are both made and they seem to sit there literally all day.

                          1. re: fldhkybnva

                            I just don't feel like I can overcook the peas. Mushy is good here.

                            1. re: suzigirl

                              I don't think anything out of the South can be overcooked, they are a risk averse slow cooking breed.

                    2. It used to be emeril's now its my best dish. Chrispy red fish topped with crawfish cream sauce on a bed of black eye pea jambalaya.. you can half the jambalaya recipe.




                      1. I think I'm going to try this one

                        Caribbean Curry Black Eyed Peas With Plantains

                        1. I don't want to yuck somebody's yum, but....

                          ...black-eyed peas. ACK!!

                          2 Replies
                          1. re: PotatoHouse

                            "yuck somebody's yum"

                            this made me laugh out loud!!! happy new year!

                            1. re: PotatoHouse

                              Just wondering what you don't like, is it taste, texture, something else?

                            2. I was a little overzealous and happened to buy 2 lbs of beans. Would it be OK to make both and just freeze the rest? I think it'd be easier to just make a big batch now rather than another later but I'm not sure if they freeze well.

                              5 Replies
                              1. re: fldhkybnva

                                Are they fresh or dried? If fresh, yes, you can cook and then freeze. Or, blanch one of the lbs for about 2 minutes, then drain well and freeze for later use.

                                1. re: onrushpam

                                  Fresh, plan to soak tonight and cook tomorrow.

                                2. re: fldhkybnva

                                  with our leftovers, i drop them in the cuisinart, add some creamed cheese, season the result and serve as a dip the next sunday for the football game.
                                  sad that we won't be enjoying them for while watching the dolphins. :(

                                3. My favorite is a lighter, fresher approach to black eyed peas that adds a salad to the New Year's Day menu. It is based on a recipe in Deborah Madison's "Vegetarian Cooking for Everyone," (Black-Eyed Pea and Tomato Salad with Feta), using dried black-eyed peas soaked overnight, and mixed with chopped scallions, fresh minced parsley, minced fresh garlic, minced red onion, dried oregano, and minced red bell pepper, celery and other salad ingredients to taste, leaving out the feta cheese, and tossing with lemon vinaigrette. Proportions and salad ingredients are not critical and can be adjusted to your own liking. Delicious.

                                  4 Replies
                                  1. re: helmswoman

                                    I forgot to indicate that the soaked black-eyed peas are cooked according to directions on the package, then drained and cooled before being combined with the rest of the ingredients. I didn't think was necessary to add that the peas should be cooked, but it would keep me awake at night thinking that someone would just soak the peas and throw them into the salad without cooking.

                                    1. re: helmswoman

                                      there's a thread around here somewhere in which someone's wanting to do just that -- soak them and then saute them...

                                  2. In my house there is no need to soak black eyed peas, or to cook low and slow. 7 minutes in the pressure cooker and they are done. I cooked them in water, a few canned tomatoes, some spooned out canned green chiles, and some cubed ham that was supposed to be smoked but unhappily is not.

                                    I added some good Penzey's chili powder, bay leaf, onion, and garlic. I will cook turnip greens in the pot just before serving. If I wasn't watching carbs I'd also make cornbread. (Yes I know the peas have carbs! That's why I can't eat cornbread.)

                                    I've never fussed with blackeyd peas, but I am always pleased with the results. Literally they are easy peasy. And always tasty.