Baked Black Eyed Peas Recipes

HONEY BAKED BLACK EYED PEAS (CROCK POT)

Steps:

• Cover peas with water and cook on low overnight.
• Fry bacon until crisp; discard fat.
• Combine all ingredients in slow cooker.
• Cook on low 8-9 hours.

BARBECUE BAKED BLACK-EYED PEAS

Steps:

• If using dried black-eyed peas, rinse the peas and place in a large ovenproof pot. Cover with one inch of water and add the salt. Bring the pot to a boil, cover the pot and turn the heat down to low. Simmer the pot covered for 1 hour and then remove the lid. Continue to simmer the peas until tender and soft (but not completely mushy), which can take anywhere from 30 more minutes to 1 1/2 hours, depending on the age of the peas. (If the water gets too low, add a little more to the pot). When the peas are tender and soft, drain the peas reserving the cooking liquid. If using canned black-eyed peas, simply drain them, also reserving the liquid.
• To make the barbecue baked black-eyed peas, preheat the oven to 350°F. In the same pot that you cooked the peas, on medium-low heat, cook the chopped bacon while occasionally stirring just until some of the fat is rendered, but not crisp, about 3 minutes. You want it to be underdone. Remove the bacon from the pot with a slotted spatula, and place on a paper-towel lined plate leaving the rendered fat in the pot. Leaving the pot heated on medium-low, add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Turn off the heat.
• Pour the black-eyed peas into the pot. Add the tomato sauce, vinegar, mustard, Worcestershire sauce, molasses, chili powder, cayenne, bacon, and 2 cups of the reserved bean liquid (if there's not enough add water to make up the difference). Stir until well combined. Taste and adjust seasonings, and add salt.
• Cover the pot and place in the oven. Bake for 30 minutes covered. After this time, remove the lid and continue to cook uncovered for 30-45 more minutes or until the beans are your desired consistency (I like my beans a little on the dry side, but you may prefer yours soupier). Serve warm.

THE BLACK- EYED PEAS BAKED SQUASH

Steps:

• Cut squash and onion in pieces, boil together, then reduce heat until tender.
• Drain & mash squash some.
• Combine squash,onion, eggs, bread bits, butter,sugar, salt .
• Put into a 3 quart dish that has been oiled.
• Bake at 350 until lightly browned.
• Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.

SMOKY BLACK-EYED PEA CAKES

Steps:

• Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving., In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko., In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.