KIM'S BLACK-EYED PEA DIP
Steps:
- In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips.
BLACK-EYED PEA AND HAM DIP RECIPE - (5/5)
Provided by Susan52
Number Of Ingredients 10
Steps:
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Saute ham 3 to 5 minutes, or until lightly browned; stir in black-eyed peas and the water. Reduce heat to medium and simmer 8 minutes, or until liquid is almost evaporated. Partially mash beans with back of a spoon to desired consistency. In a medium bowl, stir together tomato, scallions, celery, parsley, oil, and vinegar. Spoon warm bean mixture into a serving bowl, and top with tomato mixture. Serve with crackers.
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g
BLACK-EYED PEA DIP
This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.
Provided by ANNWDODD
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 235 mg, Sugar 4.6 g
BLACK-EYED PEAS WITH HAM
Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. -Tammie Merrill, Wake Forest, NC
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.
Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
DEEP-FRIED BLACK-EYED PEA AND HAM BITES WITH SWEET CRANBERRY DIP
I always make black-eyed peas in some form on New Years Day. This is Paula's Dean appetizer recipe with a 5 star rating that I plan to make this year.
Provided by KathyP53
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine peas, shallots, bell pepper, and ham. Mix in cornstarch, egg whites, salt and pepper to taste.
- In a small saucepan, combine cranberry sauce, syrup, and garlic powder. Heat through until warm, Cover and keep warm.
- Heat oil in a Dutch oven or deep-fryer untilit reaches 325 degrees. Working in batches and using 2 tsp., carefully slide small portions (bites) into the hot oil. Pea mixture is not very firm, so you have to slide them into the hot oil very slowly so they will keep their shape. Deep fry for 5 minutes or until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve with cranberry dipping sauce.
Nutrition Facts : Calories 501.3, Fat 6.8, SaturatedFat 2.4, Cholesterol 31.7, Sodium 429, Carbohydrate 92.1, Fiber 5.2, Sugar 44.6, Protein 18.5
BLACK EYED PEA AND HAM DIP
This easy black-eyed pea and ham dip with tomato, green onions and parsley pairs perfectly with corn chips for a tasty appetizer - ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Spray large skillet with cooking spray; heat over medium-high heat. Add ham; cook 3 to 5 minutes, stirring frequently, until lightly browned. Stir in black-eyed peas and water. Reduce heat to medium; cook 8 minutes, stirring occasionally, until liquid is reduced by three-fourths. Partially mash peas with back of spoon to desired consistency.
- In small bowl, stir together tomato, onions, celery, parsley, oil and vinegar.
- Spoon warm pea mixture into serving dish; top with tomato mixture. Serve with corn chips.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg
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Total Time 1 hr
- Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
- Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.
- Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
- Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.
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- Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.Add all other ingredients, stirring to combine.
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