Threadgills Black Eyed Peas Recipes

Steps:

• Drain the peas and rinse.
• Combine onion, bell pepper and peas.
• Mix remaining ingredients together and pour over pea mixture.
• Cover and refrigerate for a time to blend.
• I have never timed how long it takes, so I'm guessing on the time.
• Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
• I also have added 1/4 cup sliced black olives.

Steps:

• Combine peas, onion, green pepper and garlic in a large bowl.
• Combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over pea mixture and toss gently.
• Cover and chill 12 hours. Remove garlic clove and drain before serving.

Steps:

• Sort & rinse peas.
• In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
• Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
• Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

Steps:

• Drain peas.
• In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
• Mix well.
• Add peas and still well.
• Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
• Marinate for 2 more days before serving.
• Stores up to 2 weeks.

Steps:

• Cook the bacon in a large skillet until crispy then remove and dry.
• If you used turkey bacon there won't be a lot of greece so you need to add a bit of oil to cook the onion, pepper and garlic. Cook these on medium low for 15-20 minutes (until they are soft and sweet). Make sure that you scrape up all of the yummy bacon flavor from the pan while you're at it.
• Stir in the peas and the broth.
• Season with the pepper flakes, bay leaf, thyme and seasoned salt and let it simmer over medium low for about 30 minutes (until the peas are tender).
• Add the bacon and the ham and cook for another few minutes.
• If the dish looks too watery at this point add the following: Mix 1-2 T flour into a bit of milk then stir it into the pea mixture. Cook a few more minutes to thicken up the mix.

Steps:

• Rinse and soak the black-eye beans in a bowl of water overnight.
• Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
• Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
• Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
• Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
• Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.

Steps:

• I use a Dutch Oven for this dish.
• Heat oil over medium heat and saute onions, garlic, celery, carrots, bell pepper and meat for a few minutes.
• Add chicken broth, hot sauce, thyme, salt and pepper. Simmer for 30 minute.
• Add drained black eyed peas and simmer just a few minutes more.
• Taste and adjust seasoning to your liking.
• Serve over cornbread or rice.
• Enjoy!

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.

Steps:

• CLEAN, RINSE, and soak peas at least 30 minutes in cold water. Drain and place all ingredients except salt into 4-quart pot. Heat to a boil, then reduce heat and simmer until tender, about 90 minutes. Add additional water as necessary. Add salt to taste and garnish with sliced onion. Add 8 slices of cooked bacon, cut into 1-inch pieces. Put the bacon into the pot 5 minutes before the peas are done cooking. Makes 12 servings.