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Dec 27, 2013 04:39 PM

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.