- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone Have a Good Black Eyed Peas Recipe
Posted on 12/27/13 at 4:00 pm
Posted on 12/27/13 at 4:00 pm
I always eat them on New Year's Day, but mine are never as good as the ones my grandmother fixed.
9
Posted on 12/27/13 at 4:02 pm to RhodeIslandRed
Music board
Posted on 12/27/13 at 4:02 pm to GRTiger
my money's on m'dawg
Posted on 12/27/13 at 4:40 pm to RhodeIslandRed
First thing is to make them a day ahead of time so the flavors marry. People rarely do this, but if you ever eat leftover peas, they taste better. I just don't cook them quite all the way and then I finish them off the day of eating.
What's your method been?
What's your method been?
Posted on 12/27/13 at 5:35 pm to RhodeIslandRed
I just went to the store to get my ingredients. I plan to use John Folse's recipe from The Encyclopedia of Cajun and Creole Cuisine. Pretty simple and straight forward.
Posted on 12/27/13 at 5:50 pm to RhodeIslandRed
the usual, trinity plus smoked pork meat. cook until done, mash some then make it really thick. they cook way quicker than other beans.
Posted on 12/27/13 at 6:50 pm to RhodeIslandRed
For four people,
Use bag measurement of dried beans enough to make six helpings.
Pick out stones and rinse them well. Put in pot with water two or three inches over the top and soak over night. Next day, rinse again and cover with water two inches over top of peas in pot. add lots of country ham, or pork chops, a teaspoon of sugar and a teaspoon of salt. I usually add a tablespoon of oil, even if the pork has fat. If you have it, substitute bacon fat for oil. Cook until tender - maybe an hour or hour and a half.
Serve with cornbread, cabbage slaw, fried pork chops and iced tea.
Enjoy good luck rest of year.
Use bag measurement of dried beans enough to make six helpings.
Pick out stones and rinse them well. Put in pot with water two or three inches over the top and soak over night. Next day, rinse again and cover with water two inches over top of peas in pot. add lots of country ham, or pork chops, a teaspoon of sugar and a teaspoon of salt. I usually add a tablespoon of oil, even if the pork has fat. If you have it, substitute bacon fat for oil. Cook until tender - maybe an hour or hour and a half.
Serve with cornbread, cabbage slaw, fried pork chops and iced tea.
Enjoy good luck rest of year.
Posted on 12/27/13 at 7:11 pm to RhodeIslandRed
Sometimes, I brown bacon and then saute the onions and garlic in that. Add chicken stock and black pepper. Low simmer until they reach the consistency I want. I add salt last and occasionally, I roast some jalapenos, puree them and toss a bit of that in. If not, I just chop a few fresh jalapenos and put those in.
Otherwise, I make a ham stock with a good smoked shank and use that for the liquid.
Otherwise, I make a ham stock with a good smoked shank and use that for the liquid.
Posted on 12/27/13 at 9:35 pm to Gris Gris
We Call It Creole Black-eyed Peas
Goes something like this:
2 lbs dried peas
Water or stock volume per instructions(ham stock is awesome)
1 lb good smoked sausage or Andouille
1 onion, fine diced
1/2 bell pepper or more, FD
2 stalks celery, FD
3 cloves garlic, minced
1 or two tomatoes, large dice
1 or 2 jalapeño peppers with seeds, minced
2 bay leaves
3 green onions, diced
2 T parsley, minced
1/2 T each thyme, oregano, and basil
Salt to taste
1/2 t each black and red pepper
Cover the peas with water to soak. Brown the sausage in a Dutch oven...remove. Add the trinity, 1/2 at first, and sauté over med heat for 5 minutes. Add the other half and go five more. Add all dry herbs and garlic...plus a T or 2 of olive oil if needed. Add the bay leaves , stock , jap peppers, and drained peas. Bring to a boil and lower to a simmer. Go an hour and add the green onion , tomatoes and browned sausage. After ten minutes, add the parsley. Taste, season to taste, serve over LGR, and profit.
Goes something like this:
2 lbs dried peas
Water or stock volume per instructions(ham stock is awesome)
1 lb good smoked sausage or Andouille
1 onion, fine diced
1/2 bell pepper or more, FD
2 stalks celery, FD
3 cloves garlic, minced
1 or two tomatoes, large dice
1 or 2 jalapeño peppers with seeds, minced
2 bay leaves
3 green onions, diced
2 T parsley, minced
1/2 T each thyme, oregano, and basil
Salt to taste
1/2 t each black and red pepper
Cover the peas with water to soak. Brown the sausage in a Dutch oven...remove. Add the trinity, 1/2 at first, and sauté over med heat for 5 minutes. Add the other half and go five more. Add all dry herbs and garlic...plus a T or 2 of olive oil if needed. Add the bay leaves , stock , jap peppers, and drained peas. Bring to a boil and lower to a simmer. Go an hour and add the green onion , tomatoes and browned sausage. After ten minutes, add the parsley. Taste, season to taste, serve over LGR, and profit.
This post was edited on 12/27/13 at 9:41 pm
Posted on 12/27/13 at 10:56 pm to RhodeIslandRed
I do them the same as red beans, except I add a ham bone.
1lb black eyed peas
1 onion
1 bell pepper
2 stalks celery
3 cloves garlic
6 quarts veggie stock
1 hambone
Salt and pepper
6-7 hrs in the crock pot
1lb black eyed peas
1 onion
1 bell pepper
2 stalks celery
3 cloves garlic
6 quarts veggie stock
1 hambone
Salt and pepper
6-7 hrs in the crock pot
Posted on 12/27/13 at 11:37 pm to RhodeIslandRed
Make you some Hoppin’ John
Ingredients
1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
1 celery stalk, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
Salt
2 cups long-grain rice
Directions
If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
While the black-eyed peas are cooking, cook the rice separately. (It's always better if you use some of the pot likker from the peas.)
When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the peas over the rice or mixing the two together in a large bowl.
Ingredients
1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
1 celery stalk, diced
1 small yellow onion, diced
1 small green pepper, diced
2 garlic cloves, minced
1/2 pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
Salt
2 cups long-grain rice
Directions
If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
While the black-eyed peas are cooking, cook the rice separately. (It's always better if you use some of the pot likker from the peas.)
When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the peas over the rice or mixing the two together in a large bowl.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News