Black Eyed Peas With Snaps Recipes

SEASONED BLACK-EYED PEAS

Steps:

• Boil black-eyed peas in plenty of water on high heat for 15 minutes.
• Salt to taste.
• Reduce heat to simmer and cook for 45 minutes, until peas are tender.
• In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
• Cook 8 minutes and add drained, cooked, black-eyed peas.
• Cook an additional 5 minutes.
• Serve hot. This dish is typically served with Dodo (fried plantain).

BLACK-EYED PEAS WITH FRESH SNAPS IN ROASTED-GARLIC BUTTER SAUCE

Steps:

• Heat oven to 400 degrees. Cook garlic in aluminum foil about 25 minutes, until cloves are soft. Remove from heat. When cool enough to handle, scrape soft garlic from cloves.
• If using snaps, cook them in salted boiling water just until tender, 1 to 3 minutes. Transfer to a bowl filled with ice water to stop the cooking, drain, and cut into 1-inch lengths. Set aside.
• Heat oil in a small skillet. Add garlic and shallot; cook over medium heat until minced shallot is translucent, stirring and smashing the garlic with the back of a wooden spoon.
• Stir in the wine and vinegar; cook until reduced to 2 tablespoons, about 2 minutes. Remove from heat; whisk in the butter, a piece at a time, until fully incorporated. Season with salt and pepper. Stir in parsley just before serving. Place hot black-eyed peas, and snaps if using, in a serving bowl. Top with warm sauce; serve.