Your family favorite black eyed peas recipes?
- fldhkybnva Dec 27, 2013 04:39 PM
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.
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.
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.
AS' BLACK EYED PEAS
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.
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.
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.
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
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.
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.
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.
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.
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.