Best 3 Black Eyed Peas For Those Who Usually Dont Like Them Recipes
Black-eyed peas have a unique flavor that some people find unpleasant. However, there are many ways to cook black-eyed peas that can make them more palatable, even for those who usually don't like them. By using the right ingredients and techniques, you can create a dish that is both flavorful and enjoyable. This article will provide you with several recipes for black-eyed peas that are sure to please everyone at your table, even the pickiest of eaters. So don't give up on black-eyed peas just yet - give one of these recipes a try and see for yourself how delicious they can be!
Let's cook with our recipes!
BLACK EYED PEAS, FOR THOSE WHO USUALLY DON'T LIKE THEM,
Nobody in my family, except me, likes black eyed peas. I learned a easy way to dress them up from my grandfather many years ago. May sound a little strange until you try it, but this recipe is addicting! I have made them with low fat mayo, and they were good. I have never tried fat free mayo. This recipe works very well with field peas too. You could easily add to this basic recipe to make all kinds of black eyed pea dishes.
Provided by SteakTaters
Categories Low Cholesterol
Time 4m
Yield 2 cups, 3 serving(s)
Number Of Ingredients 3
Steps:
- 1. Rinse peas, cover with water, and heat peas in microwave safe bowl or on stove top until hot.
- 2. Drain well, pour into serving bowl and stir in mayonnaise until well combined.
- 3. Season with salt and pepper,.
- 4. Serve hot!
Nutrition Facts : Calories 185.5, Fat 7.3, SaturatedFat 1.2, Cholesterol 5.1, Sodium 563.1, Carbohydrate 24, Fiber 4.7, Sugar 1.2, Protein 6.9
TRADITIONAL BLACK-EYED PEAS
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Place either fresh or dried black-eyed peas in a colander, and rinse them under cool running water. Transfer to a medium stockpot. Cover with about 2 inches of water. Add the peppercorns, bay leaf, onion, jalapeno pepper, ham hock, parsley (including stems), and garlic. Cover, and bring just below the boiling point over medium-high heat. Uncover, reduce heat to a simmer, and cook just until the peas are tender when bitten, about 45 minutes for dried peas (though cooking time will vary with the age of dried peas). Do not stir the peas while they are cooking because they can break down too much. Add salt and pepper to taste during the last 10 minutes of cooking.
- The peas will keep in their cooking liquid for about 3 hours at room temperature. Then they may be stored in an airtight container in the refrigerator for 1 to 2 days. Serve black-eyed peas hot, along with their cooking liquid, in individual bowls. If desired, the meat from the ham hock may be shredded and served with the peas, along with the garlic and jalapeno peppers from the pot. Serve with hot skillet cornbread.
NOT YOUR MAMA'S BLACK-EYED PEAS
The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.
Provided by CookingWithShelia
Categories Black-Eyed Pea Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
- Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
- Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
- Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g
Tips:
- Use fresh or frozen black-eyed peas. Canned black-eyed peas can be mushy and bland. If you're using dried black-eyed peas, be sure to soak them overnight before cooking.
- Cook the black-eyed peas with flavorful ingredients. This could include onion, garlic, celery, bell pepper, ham, bacon, or sausage. You can also add spices like cumin, chili powder, or smoked paprika.
- Don't overcook the black-eyed peas. They should be cooked until they are tender but still hold their shape.
- Serve the black-eyed peas with a variety of sides. This could include rice, cornbread, collard greens, or black-eyed pea salad.
Conclusion:
Black-eyed peas are a delicious and versatile ingredient that can be used in a variety of dishes. With a little creativity, you can easily make a black-eyed pea dish that everyone will enjoy, even those who usually don't like them. So next time you're looking for a new recipe to try, give black-eyed peas a chance. You might be surprised at how much you like them!
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