Stewed Black Eyed Peas With Country Ham Recipes

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:

• Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
• Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
• When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
• Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
• Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
• Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

Steps:

• Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
• Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
• In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

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:

• Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

Steps:

• Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.
• In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

Steps:

• With a sharp knife score the fat on the ham hocks 1/4-inch deep.
• Heat the vegetable oil in a large heavy stockpot over medium high heat.
• Add the tasso and cook, stirring often, until heated through, about 3 minutes.
• Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
• Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
• Cook, stirring often for 2 minutes.
• Add the black-eyed peas and chicken stock.
• Bring to a boil over high heat.
• Reduce heat to medium low.
• Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
• Remove the bay leaves and discard.
• Cut the meat from the hock, discarding the skin and bones.
• Return meat to the pot.
• Stir in the parsley.
• Serve.