Oklahoma Black Eyed Peas Recipes

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Steps:

• In a medium-sized pot, over medium heat, cook the bacon until crisp, about five minutes. Remove the bacon, crumble it and set aside. Pour off all but about two tablespoons of fat from the pot.
• Return the pot to medium heat, and toss in the onions, pepper and celery. Brown these in the fat, stirring frequently. Add the crumbled bacon, tomatoes, sugar, bay leaf, basil, salt and pepper and stir. Then add the frozen black-eyed peas. Simmer for one-and-a-half to two hours, or until the beans are soft but not mushy, adding a little water from time to time if the mixture dries out.

Steps:

• In a medium-sized pot, over medium heat, cook the bacon until crisp, about five minutes. Remove the bacon, crumble it and set aside. Pour off all but about two tablespoons of fat from the pot.
• Return the pot to medium heat, and toss in the onions, pepper and celery. Brown these in the fat, stirring frequently. Add the crumbled bacon, tomatoes, sugar, bay leaf, basil, salt and pepper and stir. Then add the frozen black-eyed peas. Simmer for one-and-a-half to two hours, or until the beans are soft but not mushy, adding a little water from time to time if the mixture dries out.

Steps:

• Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping.

Steps:

• Mix all ingredients thoroughly, stir in salad dressing.
• Chill overnight (best)!
• Drain if needed.
• Serve with tortilla chips.

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.