New Orleans Black Eyed Peas For The New Year Recipes

Steps:

• Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
• In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.

Steps:

• Pick through black eyed peas and remove any that are discolored or yucky looking.
• Place in a large bowl with a tight fitting cover.
• Add enough water to cover peas with about 2 inches extra.
• Place cover on bowl and allow to sit on your counter overnight.
• In the morning, pour the peas and water in your cooking vessel.
• (This is the step that people disagree on; Some say to drain the peas and use fresh water;Some say to keep the soaking water since it has nutrients in it. Alton Brown agrees with me on this one, use the soaking water.) You may have to add more water anyway.
• I use LOTS of water and allow it to cook out.
• Add remaining ingredients except rice and cook over very low heat for several hours.
• How long depends on many factors.
• Higher altitudes must cook longer than those below sea level.
• Stir the peas at least once every 1/2 hour, being sure of 2 things: they are not sticking to the pan and when you stir, smoosh some of the peas against the side of your pan to break them since this will create a thicker gravy.
• When peas are soft enough to suit you, serve over rice with corn bread and smothered cabbage (recipe# 25265) Enjoy your feast for a healthy and prosperous New Year!

Steps:

• Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
• In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.