Black Eyed Peas Like Maw Maws Recipes

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BLACK-EYED PEAS LIKE MAW MAW'S



Black-Eyed Peas Like Maw Maw's image

Good ole Southern Cooking at it's best. I looked forward to these every summer when the fresh black eyed peas were plentiful. Maw Maw would get them by the bushel, we'd sit out back under the big old oaks in the afternoon, enjoy the breeze & shell peas. Once she cooked them up, you knew it was worth all the effort. Add some cornbread & sliced home grown tomatoes and you didn't need anything else. Fresh Frozen Black Eyed Peas come close. They taste much fresher than dried peas, and taste like summer even in the winter.

Provided by cajunhippiegirl

Categories     < 60 Mins

Time 50m

Yield 1 Pot, 8 serving(s)

Number Of Ingredients 6

16 ounces frozen black-eyed peas
1 ham hock
1 tablespoon bacon grease
salt (be careful Ham is salty)
black pepper
water, to cover and bring all to a boil

Steps:

  • Based on the amount of Peas you are cooking, add water to Pot.
  • Start to bring to a boil.
  • Take Ham Hock and score skin side if needed and add to pot.
  • Boil Ham Hock for about 20 minutes to season water, add Bacon Grease & stir until melted.
  • Add Peas.
  • Boil at a rapid boil for the first 20 minutes, then turn down to a low boil and cover pot. Continue cooking until Peas are getting soft.
  • Take a taste.
  • Season with Salt & Pepper to your taste.

Nutrition Facts : Calories 93.3, Fat 2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 5.8, Carbohydrate 14.2, Fiber 2.8, Protein 5.1

SOUTHERN-STYLE BLACK-EYED PEAS



Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

Steps:

  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
  • Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
  • Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

HAWG WILD BLACK-EYED PEAS



Hawg Wild Black-Eyed Peas image

This is my own variation on the traditional New Year's meal, but really takes it up a notch. I usually end up making it a lot each winter. If word gets out to friends that I'm making this, I don't have leftovers. Serve with corn bread. I sometimes use some of the hog jowl instead of bacon. Slice it thin and then chop into small pieces, and just leave it in the pan while cooking the Trinity (onion, celery, and bell pepper).

Provided by Bob Myers

Categories     Side Dish     Beans and Peas

Time 12h20m

Yield 16

Number Of Ingredients 19

2 pounds dried black-eyed peas
1 ½ pounds smoked pork jowl, cut into 4 pieces
1 pound tasso ham, cut into 1/2-inch pieces
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
3 bay leaves
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon Worcestershire sauce
8 strips bacon
2 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
3 cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 ½ pounds smoked andouille sausage, sliced on the bias
1 ½ tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Place black-eyed peas into a large bowl and cover with several inches of cool water; soak 8 hours to overnight. Drain and rinse.
  • Place black-eyed peas into a large pot and fill with water 1/2-inch above the peas; bring to a simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk celery, 2 cloves minced garlic, bay leaves, parsley, basil, and Worcestershire sauce; cook at a simmer until peas are tender, 2 to 3 hours.
  • Remove and discard pork jowl, celery stalk, and bay leaves from the pea mixture.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, leaving 2 to 3 tablespoons bacon drippings in the skillet. Crumble bacon when cooled.
  • Cook and stir 2 cups onion, 2 cups celery, green bell pepper, and 3 cloves garlic in the hot bacon drippings over medium heat until onion is tender, about 10 minutes.
  • Mix onion mixture, tomatoes with green chiles, bacon, and andouille sausage into pea mixture. Season with sugar, salt, and pepper. Simmer pea mixture until flavors have blended, 1 1/2 hours.

Nutrition Facts : Calories 711.6 calories, Carbohydrate 42.2 g, Cholesterol 81.4 mg, Fat 48 g, Fiber 7.5 g, Protein 28.6 g, SaturatedFat 17 g, Sodium 947.2 mg, Sugar 7.1 g

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