Black Eyed Peas With Country Ham Recipes

Steps:

• In a shallow dish, coat the trout with the cornmeal. Heat a large skillet over medium heat and add 3 tablespoons of the butter. When the butter begins to melt, place the trout, skin-side down, and cook over medium heat until the skin turns brown and crisp, about 5 minutes. Gently turn the trout over and continue to cook another 3 minutes. Season with salt and pepper, to taste. Reserve the pan juices.
• Melt the remaining butter in a medium saucepan over medium heat. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes. Add the celery, black-eyed peas, bay leaf, and thyme. Cook for 5 more minutes. Add just enough water to cover the mixture and lower the heat. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes. Add the strips of country ham. Season with salt and pepper, to taste.
• Remove thyme sprigs. Place the warm black-eyed peas in the center of a plate. Arrange the trout on top. Drizzle with the pan juices.

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.

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

Steps:

• Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
• Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
• Stir in vinegar, chopped thyme, and pepper; bring to a boil.
• Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
• Pour over peas; toss well. Garnish, if desired.

Steps:

• The night before you want to serve the cooked peas, check through the peas and remove any stones or peas that are damaged; place peas in large bowl, cover with cold water to 2 inches over top of peas; allow to sit overnight.
• The next day, rinse peas thoroughly; set aside.
• In a large dutch oven or soup pot, heat oil or grease; add chopped onions, ham and freshly ground black pepper; saute until onions begin to brown.
• Add pressed garlic and saute for 30 seconds; immediately add peas and enough water to cover by at least 2-3 inches; bring to boil over high heat, reduce heat to low/medium-low; simmer, covered, for 2 hours, stirring occasionally and adding water as needed.
• Add ham soup base and salt; continue simmering, covered, for 1 hour.
• Taste for seasoning and adjust as desired. Peas are ready to serve when tender and seasoned to your liking.
• Refrigerate leftovers.

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.

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add onion and ham; saute 5 minutes or until onion is tender.
• Stir in peas and remaining ingredients and cook until heated.

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.