Lucky Black Eyed Peas Recipes

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

LUCKY PEA SOUP

Steps:

• Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
• Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
• Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

BLACK-EYED PEA SOUP RECIPE

Steps:

• Soak the peas overnight in a large bowl filled with water. Make sure to keep the water level at least two inches over the peas while they rehydrate. After they rehydrate, drain and rinse the peas.
• Add olive oil to a large Dutch oven or pot over medium heat. When the oil is hot, add the onions, carrots, celery, ham, ham hock, or ham shank. Cook until the vegetables have softened, which should take four to five minutes. Then, add the garlic and cook for one minute.
• Add the drained peas, red wine vinegar, chicken stock, tomatoes and green chilies, kosher salt, and pepper and simmer covered for 30 minutes. Add the collard greens and cook uncovered for an additional 15-30 minutes, or until the peas are tender.
• Serve immediately.

LUCKY BLACK-EYED PEAS

Steps:

• Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
• Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
• Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
• Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
• Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.