Stewed BlackEyed Peas the Whinery by Elsa Brobbey
Instructions. Cook sausage over medium heat in a large Dutch oven until browned, about 10 minutes. Add onion, celery, bell pepper, and Cajun seasoning. Cook for 5 minutes, stirring often to loosen any browned bits on bottom of Dutch oven. Add minced garlic; cook for 30 seconds until fragrant.
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2 cans black-eyed peas - drained and rinsed. . 1 can whole kernel corn - drained (1 ½ cup of frozen corn - thawed) . 1 can diced tomatoes and green chilies (Rotel) - do not drain. . ½ cup fresh jalapeño peppers - minced. .
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Instructions. In a medium sauce pan, heat olive oil over medium heat. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook another minute. Empty cans of stewed tomatoes, black-eyed peas, and Rotel in the pan. Add seasonings, stir, and taste. Add more seasoning if necessary. Simmer on medium-low heat for 15-20 minutes.
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Savory from the ham, these black-eyed peas have a little kick from the Rotel. The whole dish is flavorful. Serve with a slice of cornbread for a delicious meal to ring in the new year.
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Once it is done add to the mixing bowl. Add the drained black eyed peas, rotel tomatoes and mix well, Mix in the cooked rice and add to a 9×13 baking dish sprayed with baking spray. Top with pepper jack cheese and then cheddar. Bake for 30 minutes in a 350 degree oven. Let sit for about 15 minutes before serving.
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Sauté veggies. Melt butter in a medium to large nonstick skillet over medium heat. Add onion and sauté until soft and translucent. Then, add garlic and continue to sauté for about 1 minute more. Add all other ingredients. Drain your canned ingredients and stir in the black-eyed peas, Rotel, green chilies and Velveeta.
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Served with tortilla chips, this warm and cheesy Black-Eyed Pea Dip makes a delicious southern party food or appetizer. It's full of cream cheese, sour cream, cheddar cheese, plus a can of Rotel diced tomatoes with green chilies. A can of Rotel always livens up a dip. I've also added some diced jalapeno peppers for some heat.
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To make the soup, cook sausage slices in a Dutch oven. Add black-eyed peas, onion, garlic powder, Rotel diced tomatoes and green chiles, cajun seasoning, chicken broth, and stir. Bring to a boil, reduce heat and simmer for about 20 minutes. Garnish the soup with some fresh parsley or herbs of your choice. I like to use Conecuh Smoked Sausage or.
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Instructions. . Sort and rinse the peas, discarding any discolored peas. . Add the peas, water, bullion cubes, salt, onion, garlic, and ham hock to the crock of a 4 to 6-quart slow cooker. Cook on low for about 8 hours (or on high for 5 to 6) or until tender to your liking.
e g r e g o r e s EZ PZ Black eyed peas and pintos
This Southern-fried hummus recipe will be a hit with your friends during the Super Bowl. Substitute canned black-eyed peas for the chickpeas, and season with tahini, garlic, lemon juice, and the other wonderful flavors found in Middle Eastern hummus. Smoked paprika adds a pretty pop of color. 19 of 25.
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In a large bowl, combine the black-eyed peas, tomatoes, onion, parlsey, peppers, vinegar, oil and sugar. Season to taste with salt and pepper. Cover and refrigerate for 12 to 24 hours before serving with tortilla chips or crackers. Southern caviar, a combination of chilled black-eyed peas, onion, vinegar and peppers for crunch can be a New Year.
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Instructions. In a skillet, cook breakfast sausage, onion and green pepper and minced garlic until sausage is no longer pink. Drain any grease. Combine sausage mixture and rest of ingredients in a 4 quart crock pot let cook for 4-6 hours on low. Serve with sour cream, cheese and saltine crackers.
Black Eyed Peas
Pour in 5 cups chicken broth (or water), add 1/2 teaspoon salt and pepper, the rinsed, unsoaked black-eyed peas and an undrained can of chopped tomatoes. Close and lock the lid, set the pressure release valve to the SEALING position. Press PRESSURE COOK and HIGH PRESSURE and use the + or - buttons to select 16 minutes.
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How to Make Black Eye Peas in a Slow Cooker: Step 1 - Soak Black-eye Peas - Start by soaking the black-eyed peas overnight or a quick soak. In the morning drain the water. Step 2 - Add ingredients to Slow Cooker - Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper. Stir with the dried beans.
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Drain fat and chop. In a large pot or large Dutch oven, add black-eyed peas, onion, garlic, chili powder, Rotel diced tomatoes & green chiles, diced tomatoes, low-sodium chicken broth, salt, and pepper. Bring the mixture to a boil over medium-high heat. Stir in cooked bacon. Reduce the heat and simmer for about 20 minutes.
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Preheat oven to 350. Brown sausage, onions and peppers until sausage is no longer pink. Add can of Rotels, Cajun seasoning and oregano and let simmer for 10 minutes. Next add the 2 cans of black-eyed peas, cooked rice and cream of chicken soup to meat mixture. Put entire mixture in 2 quart casserole dish. Top with one cup of cheddar cheese.
