Black Eyed Peas Recipes

History of Black Eyed Peas For New Years
Black-Eyed Peas Salad with Basil Dressing
Happy New Year Peas
Black-Eyed Pea Soup With Cornbread Dumplings
Black Eyed Pea Soup
Black Eyed Pea Salad

Black-Eyed Peas Salad with Basil Dressing
3 cups canned or cooked black-eyed peas (2 15-ounce cans, drained)
1/4 teaspoon salt
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 small sweet red bell pepper, seeded and finely chopped
Basil Dressing
1/4 cup cider vinegar
3 tablespoons chopped fresh basil, or 1 teaspoon dried
2 to 3 medium cloves garlic, crushed
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup olive oil
fresh basil or parsley for garnish
In a serving bowl combine black-eyed peas, 1/4 teaspoon salt, chopped onion, celery, and green pepper. Set aside.
In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper.
Happy New Year Peas
pound dried black-eyed peas
1 pound link sausage, or your favorite
1 small onion, chopped
3 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
1 cup prepared barbecue sauce
Rinse, prepare, soak, and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat.
Black-eyed Pea Salad Recipe courtesy Emeril Lagasse, 2004
Show: The Essence of Emeril
Episode: Picnic Planner Show
5 cups cooked and drained black-eyed peas
4 slices bacon, cooked until crisp and crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onion (1/2 medium onion)
1/2 cup red bell pepper
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Black Eyed Pea Soup 2ΒΌ hours 15 min prep
4 servings
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 celery rib, chopped
1/4 finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
2-3 dashes Tabasco sauce
1 medium roma tomato, diced
In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
Just before serving, add the diced tomato and stir to combine.
Black-Eyed Pea Soup With Cornbread Dumplings
Makes: 16 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 0 minutes
Ready In: 1 hour, 30 minutes
2 1/2 cup dried black eye peas or 6 cups cooked
6 cups water
3 large onions sliced thin
6 garlic clove minced
1 cup minced celery
1 can 28 oz tomatoes
1 can 6 oz tomato paste
1 bunch chopped fresh parsley
salt and freshly ground pepper to taste
1 cup corn meal
1/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 egg whites lightly beaten
1/2 cup milk
To make soup: Sort and rinse the peas and soak them overnight in water. Drain and rinse the peas again and place them in a large Dutch oven with water, onions, garlic, and celery adding additional water to cover if necessary. Bring to a boil; reduce heat. Simmer until peas and vegetables are tender, about 45 minutes to an hour. Add the tomatoes and tomato paste. Continue to simmer for 15 minutes. Add parsley, salt and pepper. If dumplings are used, they may be added to the soup pot at this point or may be placed in individual serving bowls and the soup ladled over them.
To make the dumplings: Preheat oven to 375 degrees. Combine all ingredients in a large mixing bowl. Drop the batter by spoonfuls onto a greased cookie sheet. Bake for 13 to 15 minutes until browned. This soup freezes well. Dumplings may be frozen separately or in the soup.
Black Eyed Pea Soup Best Soup This Side Of The Mississippi
COOK TIME 2 Hrs 30 Min
Original recipe yield: 12 servings
1 pound dry black-eyed peas
1 (5 ounce) can ham
1 carrot, chopped
1 small onion, chopped
salt and pepper to taste
In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

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