Black-eyed Peas

[Durkee]

And I don't mean the ****** "music" group!

Do any of y'all have favorite recipes for black-eyed peas? Usually I will pretty much throw in whatever I feel like, but I thought I would see what some of y'all had to say before the 1st rolls around.

I always use big-*** chunks of salt pork, Tony Cachere's, and a whole bunch of jalapenos to start with, then I add plenty of venison sausage once it gets going. Serve with some jalapeno cornbread and plenty of Tabasco or Cholula or both, and that's the way I like 'em! If I don't have Angry *** for a few days after eating the black-eyed peas, then I screwed up somewhere.


BUT, I'm open for other suggestions!

And Happy New Year!

 

[miguelito]

Plus, it's a good Southern NYE good luck dish.

My mom has a dip recipe for BEP's with onions and bell peppers chopped up, and then soaked in a vinegar/wine juice thing. It sounds and tastes a little weird at first, but if you use those big fritos for dipping, you'll eat the whole bowl.

 

[Durkee]

In reply to:

---

---

 

[Wrangler]

In reply to:

---

---

 

[hrhorn]

onion
cilantro
jalapenos
ham hocks
chicken stock
garlic salt

 

[THEU]

Question: Are you cooking dried, canned, or fresh BEPs?

 

[hullabelew]

Dammit. I need to go get my BEPs soaking. Thanks for the reminder.

 

[BrûléeOrange]

The only black-eyed peas I could find in the store on Friday were in the Produce section in bags marked "pre-soaked, ready to use"...no other instructions.

I'm not planning anything too elaborate, just gotta have my BEP for New Years Day. I've got peppered bacon, cubed ham and boneless pork chops to add to them. Any suggestions on how to cook these?

I was thinking of cooking the bacon, using the grease to brown chopped onions, cubed ham and pork chops and throwing in a can of garlic and onion flavored diced tomatoes and chicken broth to the peas.

Should I cook the peas before adding the extras?


Cornbread will be served.

 

[GakFoo]

brulee what is your address

seriously, that sounds awesome. i would cook it all together. the only thing lacking is maybe a bit of fat, ham is lean, boneless pork chop are lean, maybe sub out some of your ham cubes for salt pork

what is your address again

 

[BrûléeOrange]

I'm in Dallas. I will utilize as much of the bacon grease as courage allows. Wright's (out of Vernon Texas) makes the most awesome thick slab peppered bacon and they sell it at my local grocery store. It's my secret ingredient in many recipes.

The pork chops do have some fat around the edges, so I think it will have plenty of taste (using broth instead of water will make it pretty rich as well).

Iron skillet cornbread and some sauteed fresh mustard greens on the side ought to do the trick.

 

[Hornit]

I slow cook mine in chicken broth with whatever fixin's I got in the house at the time. Jalepenos, onions, etc.

Best I've ever eaten.

 

[THEU]

I am assuming that most of you are cooking dried black eyed peas? Is that correct? I grew up eating fresh peas that were blanched and then frozed fresh like that. I am used to having them cooked with basically a little salt and baon drippings.
Brulee sounds like you are spot on. I would add a poblano to what you have there.

 

[bozo_casanova]

I used frozen fresh, but the same basics apply to soaked dried or whatever.

Get bacon or ham or both, fry with onion, garlic and japs until bacon is crispy and onions are browning.

Mix that into peas with some salt and pepper with some ginger preserves or orange marmelade or fig preserves.

Put it all into a cassrole dish and pour some honey on top. Cover and bake for about an hour, then remove the cover and bake for a little longer to brown.

 

[suttree]

3 cups chicken stock;
one tub of beans;
6 ounces bacon;
1 medium sweet onion;
2 tbsp ketchup;
1 tbsp tabasco;
1 pinch cayenne;

Cut up bacon and brown in pan, add sliced onions and brown. Add additional ingredients and boiled uncovered for about 1 hour.

I realize NYD has come and gone, but the above has always worked for me.

 

[HtownAg92]

Mine are sort of a "borracho" BEP:

Saute onions and minced garlic in pork fat (this year I used ham, usually salt pork)

Add peas and two bottles of Mexican beer
Use stock if you need more liquid to cover peas

Spices: Adobo, chile powder, cumin, paprika, salt, pepper, cilantro

Boil hard for about 20 minutes, then reduce to simmer and cook for about 3 hours

Drink the other 4 Mexican beers

Add more liquid if necessary during cooking time

Add two cans Rotel during last 30 minutes of cooking

 

[shorty]

Cook 6 pieces of bacon until well done and crispy. Place three table spoons of the bacon drippings in your dutch oven. Add five cans of Bush's blackeyed peas with snaps. Add a can of chicken stock and one can water. Add one onion and minced garlic to taste. Bring to a boil and let them boil softly for an hour and a half. Add water as needed. You are getting the beans to make pot liquor. Crumble bacon and simmer for 20 minutes more. You will want the beans to have a lot of pot liquor for your cornbread.

Add hot sauce, peppers, or whatever to taste.

I have tried this with fresh and frozen blackeyed peas and the canned ones with snaps are best. It is also good with diced ham or sausage in it.