Crowder Peas Black Eyed Peas Recipes

CROWDER PEAS / BLACK EYED PEAS

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.

SOUTHERN-STYLE CROWDER PEAS

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
• Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.

BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.