Black Eyed Peas Mexican Style Recipes

Steps:

• Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
• Brown sausage in heavy skillet, stiring to crumble.
• Add onions, brown.
• Cook until tender and drain fat.
• Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
• Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
• Add water if necessary.

Steps:

• Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
• Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

Steps:

• Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
• Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
• To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

Steps:

• Combine onion, garlic, and bacon. Cook until bacon is brown. Add remaining ingredients. Simmer 15 to 20 minutes.

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.