Black Eyed Pea Con Queso Recipes

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BLACK-EYED PEA DIP CON QUESO

Make and share this Black-Eyed Pea Dip Con Queso recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 15m

Yield 3 cups

Number Of Ingredients 7



Black-Eyed Pea Dip Con Queso image

Steps:

  • Melt butter in heavy pot.
  • Add onion and garlic.
  • Saute until tender.
  • Reduce heat and add cheese and peppers.
  • Cook over low heat stirring constantly.
  • Stir in peas and heat through.
  • Serve with chips.

Nutrition Facts : Calories 980.3, Fat 65.3, SaturatedFat 41.4, Cholesterol 200.8, Sodium 3334.5, Carbohydrate 61.7, Fiber 11.1, Sugar 15.1, Protein 39.5

1/2 cup butter
1 large onion, finely chopped
2 garlic cloves, pressed
16 ounces Velveeta cheese, cubed
5 jalapeno peppers, chopped fine
31 ounces black-eyed peas, drained
serve with tortilla chips or Fritos corn chips

BLACK-EYED PEA CON QUESO

I found this recipe in a Southern Living Magazine. It's a great dip to serve to a group of friends while watching a football game!

Provided by Kim D.

Categories     Cheese

Time 30m

Yield 3 cups

Number Of Ingredients 6



Black-eyed Pea Con Queso image

Steps:

  • Melt butter in a large Dutch oven; add onions and garlic and saute until tender.
  • Add cheese and cook over low heat, stirring constantly until melted.
  • Stir in peppers and peas.
  • Cook stirring often until thoroughly heated.
  • Serve with tortilla chips.

1/2 cup butter
1 large onion, finely chopped
2 cloves garlic, pressed
1 (16 ounce) package Velveeta cheese
5 jalapenos, seeded and chopped
2 (15 7/8 ounce) cans black-eyed peas, rinsed and drained

SOUTHERN-STYLE BLACK-EYED PEAS

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12



Southern-Style Black-Eyed Peas image

Steps:

  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
  • Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
  • Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

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