Tag Archives: black-eyed peas

Black-Eyed Peas and Collards Casserole

1 cup dried black-eyed peas
2 1/2 cups water
2 tsp canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
12 oz collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp molasses
3 tbsp honey
1 1/2 tsp dry mustard
1/4 cup chopped fresh parsley
2-3 drops hot-pepper sauce

In a large saucepan, combine the black-eyed peas and water and let them soak overnight.

When ready to cook bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes.

Transfer the beans and liquid to a 3-quart no-stick baking dish.
In saucepan addd the oil and warm over medium heat. < LI>Add the onions, green peppers and mushrooms and saute for about 5 minutes
Add the garlic and collards.

Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.

Preheat the oven to 350 degrees F.

To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.

Hoppin’ John

1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 jalapeno, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the onion pieces and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

Black-Eyed Peas

4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can Ro-tel tomatoes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, Ro-tel tomatoes, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.