Creamy Black Eyed Peas Recipes

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.

Steps:

• 1. Heat the oil in a large skillet on medium heat. Sauté the garlic, onion, and ginger until the garlic lightly browns. 2. Add the squash and sauté for a minute, then add the water. Cover and cook until the squash is just tender, adding more water if needed. Do not allow the squash to cook totally dry as this is a wet dish. Add the green beans and cook until just tender. 3. Stir in the coconut milk, salt, and black-eyed peas and gently bring to a boil on medium heat. Cook for a few more minutes. (Add a little more water if needed to keep the dish saucy.) Remove the ginger before serving. Serves 6 *1 cup dried black-eyed peas soaked overnight in plenty of water, then cooked until soft and drained (or 2 cups canned beans, rinsed and drained).