New Years Day Black Eyed Peas Recipe 445

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:

• Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Steps:

• In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes. Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove. Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.

Steps:

• 1. Chop your bacon. I do mine while it's still frozen as it's much easier to cut this way. Over medium high heat start to cook it in a sauce pan big enough to hold all the ingredients. Remember, you're only going to drain one of the cans of black eyed peas.
• 2. Chop your onions and add to the bacon after it's rendered for about 5-8 minutes. Cook bacon and onion until bacon is almost crisp, and onions have softened. Then add your garlic and stir well to keep it from burning.
• 3. If your bacon produces A LOT of bacon grease then drain some of it off, otherwise leave it in the pan. You want to cook your black eyed peas in most of it. When I fix mine, there is only about 1/4 cup of bacon grease left so I do not drain any of it.
• 4. Pour your 4 cans of black eyed peas into the bacon, onion and garlic mixture. Stir well. Add the black pepper. Bring to a slow boil for about 5 minutes stirring frequently to make sure they do not scorch the bottom of the pan but careful not to break the peas up or turn them to mush.
• 5. Turn the burner to low or simmer depending how hot your burners are and simmer for about 30 minutes stirring occasionally. The liquid should evaporate some while the peas absorb all the flavor from the bacon mixture. They should thicken slightly.
• 6. Serve hot and enjoy! YUM!

Steps:

• Heat 2 Tbsp. oil in a large saucepan over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35-45 minutes. Discard thyme; season with salt.
• To serve, drizzle beans with oil and top with thyme leaves and some pepper.
• Do Ahead
• Beans can be cooked 3 days ahead. Let cool; cover and chill.

Steps:

• Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full.
• Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied.
• Add tomatoes to pot. Bring all ingredients to boil.
• Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Steps:

• Rinse the peas and drain.
• Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned. Add the chopped pepper, onion and celery and cook, stirring, until wilted.
• Add the peas, vinegar, broth, salt, pepper and dried peppers. Bring to a boil. Cover closely and let simmer about an hour.
• Add six cups of the water and return to a boil. Let simmer about an hour, stirring occasionally from the bottom. Check the peas and if necessary add more water. Continue cooking 30 minutes. The total cooking time is 2 1/2 hours or longer.