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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.

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  1. chefj RE: fldhkybnva Dec 27, 2013 04:57 PM

    Exactly! Sounds like Granny knew what she was doing.

    1. Shrinkrap RE: fldhkybnva Dec 27, 2013 04:58 PM

      Have you seen this thread?
      "Who else has Hop John for New Years?"
      http://chowhound.chow.com/topics/825865

      Or this one?
      "Black Eyed Peas...A New Year's Day Tradition."
      http://chowhound.chow.com/topics/7564...

      This one is interesting too.

      "How do you make Black Eyed Peas?!!"
      http://chowhound.chow.com/topics/9032...

      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: Shrinkrap
        fldhkybnva RE: Shrinkrap Dec 27, 2013 05:39 PM

        Sorry, and thanks.

        1. re: fldhkybnva
          Shrinkrap RE: fldhkybnva Dec 27, 2013 05:52 PM

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

      2. Wtg2Retire RE: fldhkybnva Dec 27, 2013 05:01 PM

        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.

        6 Replies
        1. re: Wtg2Retire
          Wtg2Retire RE: Wtg2Retire Dec 28, 2013 01:35 PM

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

          1. re: Wtg2Retire
            sunshine842 RE: Wtg2Retire Dec 28, 2013 04:31 PM

            heh -- so did I!

            1. re: sunshine842
              Wtg2Retire RE: sunshine842 Dec 29, 2013 04:56 PM

              I can nearly taste them now, sunshine.

              1. re: Wtg2Retire
                sunshine842 RE: Wtg2Retire Dec 29, 2013 07:52 PM

                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
                  Wtg2Retire RE: sunshine842 Dec 30, 2013 10:31 AM

                  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
                    sunshine842 RE: Wtg2Retire Dec 30, 2013 04:57 PM

                    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. Teague RE: fldhkybnva Dec 27, 2013 08:59 PM

          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. s
            speakhandsforme RE: fldhkybnva Dec 28, 2013 12:37 AM

            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
              fldhkybnva RE: speakhandsforme Dec 28, 2013 11:10 AM

              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. sunshine842 RE: fldhkybnva Dec 28, 2013 06:57 AM

              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. f
                forestd RE: fldhkybnva Dec 28, 2013 07:11 AM

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

                Black-Eyed Peas With Hominy
                Ingredients:
                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. weezieduzzit RE: fldhkybnva Dec 28, 2013 11:35 AM

                  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
                    fldhkybnva RE: weezieduzzit Dec 29, 2013 05:27 PM

                    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
                      weezieduzzit RE: fldhkybnva Dec 31, 2013 03:58 PM

                      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
                        fldhkybnva RE: weezieduzzit Jan 1, 2014 11:19 AM

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

                      2. re: fldhkybnva
                        suzigirl RE: fldhkybnva Jan 1, 2014 11:23 AM

                        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
                          fldhkybnva RE: suzigirl Jan 1, 2014 11:49 AM

                          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
                            suzigirl RE: fldhkybnva Jan 1, 2014 11:53 AM

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

                            1. re: suzigirl
                              fldhkybnva RE: suzigirl Jan 1, 2014 12:46 PM

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

                              1. re: fldhkybnva
                                suzigirl RE: fldhkybnva Jan 1, 2014 12:50 PM

                                I hear ya.

                    2. d
                      don515 RE: fldhkybnva Dec 28, 2013 02:50 PM

                      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.

                      http://www.foodnetwork.com/recipes/em...

                      http://www.foodnetwork.com/recipes/em...

                      DC

                      1. Shrinkrap RE: fldhkybnva Dec 28, 2013 11:29 PM

                        I think I'm going to try this one

                        Caribbean Curry Black Eyed Peas With Plantains
                        http://www.theppk.com/2010/09/caribbe...

                        1. PotatoHouse RE: fldhkybnva Dec 30, 2013 05:13 PM

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

                          ...black-eyed peas. ACK!!

                          2 Replies
                          1. re: PotatoHouse
                            raygunclan RE: PotatoHouse Jan 1, 2014 10:50 AM

                            "yuck somebody's yum"

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

                            1. re: PotatoHouse
                              fldhkybnva RE: PotatoHouse Jan 1, 2014 11:09 AM

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

                            2. fldhkybnva RE: fldhkybnva Dec 31, 2013 05:09 PM

                              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
                                o
                                onrushpam RE: fldhkybnva Dec 31, 2013 05:15 PM

                                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
                                  fldhkybnva RE: onrushpam Dec 31, 2013 08:43 PM

                                  Fresh, plan to soak tonight and cook tomorrow.

                                  1. re: fldhkybnva
                                    o
                                    onrushpam RE: fldhkybnva Jan 1, 2014 05:21 AM

                                    Why would you soak fresh ones?

                                    1. re: onrushpam
                                      fldhkybnva RE: onrushpam Jan 1, 2014 06:33 AM

                                      Oops I meant to say dried

                                2. re: fldhkybnva
                                  raygunclan RE: fldhkybnva Jan 1, 2014 10:51 AM

                                  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. h
                                  helmswoman RE: fldhkybnva Jan 1, 2014 11:16 AM

                                  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
                                    h
                                    helmswoman RE: helmswoman Jan 1, 2014 01:03 PM

                                    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
                                      sunshine842 RE: helmswoman Jan 1, 2014 01:32 PM

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

                                      1. re: sunshine842
                                        Shrinkrap RE: sunshine842 Jan 1, 2014 01:59 PM

                                        I think you mean this one

                                        "How do you make Black Eyed Peas?!!"
                                        http://chowhound.chow.com/topics/9032...

                                        1. re: Shrinkrap
                                          sunshine842 RE: Shrinkrap Jan 1, 2014 03:49 PM

                                          that's the one -- thanks.

                                  2. s
                                    sueatmo RE: fldhkybnva Jan 1, 2014 04:00 PM

                                    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.

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