Black-Eyed Peas with Bacon and Pork Recipe 2021
Whether it’s January 1 or September 1, people love black-eyed peas. These lucky fellows are traditional on New Year’s Day, but that shouldn’t stop you from serving them in a variety of ways beyond the first of the year.
Long after you’ve broken your resolutions and the celebrating is over, black-eyed peas have much more to offer. You can find them canned, frozen, fresh, or dried, and they remain a relatively inexpensive food.
Black-eyed peas are a wonderful source of iron and contain some protein, so keep in mind that they are a healthy choice year-round.
Black Eyed Peas are legumes and commonly enjoyed in many Southern recipes (and who doesn’t love Hoppin’ John). We use them in recipes from soups and stews to bean salads or dips and of course in our favorite Cowboy Caviar Recipe.
They are light in color with a dark spot in the middle. While I most often purchase them dry, they can be found frozen or canned as well.
Like most dry beans, it’s best black-eyed peas are soaked ahead of time to reduce cooking time and help with digestion.
Here are some new ways that you may cook up the lucky black-eyed pea:
Black-Eyed Peas and Smoked Sausage
- 1 package of smoked sausage (turkey is good!)
- 2 cups of water
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp dry mustard
- 1 (10 oz) package frozen black-eyed peas
Brown sausage in skillet and drain. Add water and seasonings, and bring to boil. Add peas, and return to a boil. Cover, reduce heat and simmer 45 minutes. Serves 8.
Tex-Mex Black-Eyed Peas
- 1 (16 oz) package dried black-eyed peas
- 5 cups of water
- ¼ lb. smoked ham hock
- 1 fresh jalapeno pepper
- 2 tbsp onion soup mix
- 2 tsp chili powder
- 1 tsp salt
- ¼ tsp pepper
Wash black-eyed peas and place them in a large Dutch oven. Cover with water 2 inches above peas and let soak overnight. Drain peas. Add 5 cups water and next 6 ingredients. Bring to boil, cover, reduce heat, and simmer for 1 hour. Remove jalapeno pepper. Serves 8.
Rosie’s Black-Eyed Pea Skillet Supper
- 1 lb ground beef
- 1 1/4 cups chopped onion
- 3/4 tsp salt
- 1 cup chopped green pepper
- 2 (16 oz) cans black-eyed peas, drained
- 1 (16 oz) can chopped tomatoes, undrained
- 1/2 tsp pepper
Cook beef, onion and green pepper; drain. Add remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes, stir often. Serves 6.
How to Cook Black Eyed Peas
Black-eyed peas should be soaked before using in this recipe to reduce cooking time. To soak them, add to a pot and fill with cool water about 2″ above the beans. Cover and allow to sit at least 8 hours or overnight. This will start the rehydration process.
After 8 hours, your beans will still be firm and require cooking but the cooking time will be reduced. If you are wanting to cook this recipe the day of, you can also use the quick soak method which will take about 1 hour.
A Traditional Southern Black Eyed Pea Salad
Early summer black eyed peas are a well-known treat and delicacy in the Southern region. For the duration of the warm weather, you’ll find pints of black-eyed peas in the supermarket fruit and vegetable aisle, normally near the containers of tofu.
However, once the warm weather is over and Fall begins, black eyed peas are only available dried out, tin canned, or quick-frozen. These delicious peas have a mild taste and a creamy texture making them ideal to use in nearly anything: a pot of soup, hearty salads, vegetarian fritters or blended as a dip.
In the summertime, I eat them fresh and raw from the market, right out of the plastic pints, after a quick rinse under the kitchen sink.
The peas are great in a salad in lieu of chicken and in the Fall season, I cook up a big batch of Southern “Hoppin’ John”, cooking with dried black eyed peas.
The following black eyed peas dish makes enough for six to eight servings as a side dish.
- Approximately 2 lbs of clean black-eyed peas (or, 2 12-15 oz. jars, drained; or, 1 1/2 cups of dried black-eyed peas that have been sitting in water on the stove or counter in a big pot or bowl overnight)
- A couple of bell peppers (I use 1 orange bell pepper and one red to mix up the color, however, any 2 bell peppers will work)
- 3 green onions or scallions finely chopped.
- Just one cup of white corn kernels, drained from a can or fresh from two stalks of corn
- 2 medium garlic cloves peeled and minced
- 1/2 cup non-flavored cooking oil (do not use peanut or sunflower oil)
- 3 tbsp. of good quality red vinegar
- A few tablespoons of fresh organic herbs (parsley, chives, oregano, chervil, thyme, etc. Whatever you decide and have available)
- 1/2 tsp of salt
- 1/2 tsp of pepper
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Chop up the peppers into medium, bite-sized pieces that are slightly larger than the size of the peas and core and remove all of the seeds. Set aside until later when the peppers will be mixed in.
If you bought fresh corn kernels, here is an easy way to get the kernels cooked: place 1 inch of water inside a pot big enough to fit your peeled corn cobs.
As soon as the corn is cleaned de-silked and rinsed put the corn cobs standing upright on their stemmed ends in the pot of shallow water. Bring the water to a boil and after which reduce temperature to med.
and cover the pot with a pot lid.
The corn will quickly cook in about 3 mins. Carefully remove the ears of corn with tongs and set them aside until they are cool to the touch. Then, use a knife to help cut your kernels from the corn cobs.
In a substantial bowl that can fit all of the ingredients, stir the olive oil, vinegar, natural herbs, and 1/2 tsp each of pepper and salt. Once they are all combined, include the black-eyed peas, green scallions, bell peppers, kernels, and finally the garlic.
Blend until the dressing at the bottom of the bowl covers the pea and veggie mixture. Dish out and allow everyone to add more salt or pepper to flavor as needed. This dish will get better the longer you allow the dressing to seep into the peas.
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