Black Eyed Pea Pie Recipes

BLACK-EYED PEA PIE

Black-Eyed Pea Pie image

I never like black-eyed peas until I tried this recipe. It is quite filling, a meal in itself. You can substitute hot Italian sausage in place of chorizo, and, if desired, you can use only a bottom crust to make it a single crust pie.

Provided by Graden

Categories Meat and Poultry Recipes Pork Sausage

Time 1h55m

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
12 large button mushrooms, sliced
salt and ground black pepper to taste
1 onion, thinly sliced
½ pound chorizo sausage, casings removed and crumbled
1 jalapeno pepper, ribs and seeds removed, finely chopped
12 ounces fresh spinach, washed, stems removed
3 cups drained and rinsed canned black-eyed peas
6 ounces Monterey Jack cheese, grated
2 eggs
½ cup heavy cream
½ teaspoon cayenne pepper
1 pastry for a 10-inch double crust pie
1 teaspoon water

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 39.4 g, Cholesterol 110.8 mg, Fat 44.9 g, Fiber 6.4 g, Protein 23.6 g, SaturatedFat 16.6 g, Sodium 1026.6 mg, Sugar 2.3 g

FRIED BLACK-EYE PEAS

Fried Black-Eye Peas image

I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.

Provided by MAJIX

Categories Side Dish Beans and Peas

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

½ pound bacon
3 cups canned black-eyed peas, rinsed and drained
2 tablespoons minced shallot
⅓ cup chopped roasted red peppers
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g

SOUTHERN BLACK-EYED PEAS

Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.

BEST EVER BLACK-EYED PEAS

Best Ever Black-Eyed Peas image

A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)

Provided by Susie in Texas

Categories Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package dried black-eyed peas
6 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 ham hocks or 2 cups cooked ham, cut into small cubes
1 -2 jalapeno pepper, seeds removed and chopped

Steps:

Sort and wash peas; place in a large Dutch oven.
Add remaining ingredients and bring to a boil.
Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

Nutrition Facts : Calories 200, Fat 0.7, SaturatedFat 0.2, Sodium 305.9, Carbohydrate 36.3, Fiber 6.3, Sugar 5.1, Protein 13.6

BLACK-EYED PEA CASSEROLE

Black-Eyed Pea Casserole image

This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 7

Ingredients

2 packages (6 ounces each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups shredded cheddar cheese

Steps:

In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

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