Best Black Eyed Peas Spicy Style Recipes

SOUTHERN-STYLE BLACK-EYED PEAS

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.

SPICY BLACK-EYED PEAS

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except salsa.
• Cover; cook on High heat setting 3 to 4 hours.
• Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.

SPICY CHIPOTLE BLACK-EYED PEAS

Steps:

• Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
• Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas.
• Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes w/ green chiles, salt, chili powder, pepper and water.
• Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Watch your peas closely and add additional water, if necessary. Serve garnished with crumbled bacon.

SLOW-COOKER SPICY BLACK-EYED PEAS RECIPE - (4/5)

Steps:

• Pour the water or broth into a slow-cooker, add the bouillon, and stir to dissolve. Combine the black-eyed peas, Better Than Bouillon Chicken Base, Rotel Tomatoes with Green Chiles, onion, garlic, red bell pepper, jalapeno, ham, bacon, cayenne, cumin, black pepper, and honey; stir to blend. Cover the slow-cooker and cook on low for 6 to 8 hours until the beans are tender. During last hour of cooking add roughly chopped kale or spinach. Serve with cornbread.

BLACK-EYED PEAS IN A SPICY GOAN CURRY

Steps:

• in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
• add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
• add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.

SPICY BLACK-EYED PEA SKILLET

Steps:

• In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
• Drain off excess fat.
• Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
• Mix well.
• Bring to a boil.
• Reduce heat to low and simmer 20 minutes, stirring occasionally.
• I serve with corn muffins and cold spiced peaches for an easy one dish supper.
• NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
• This dish freezes well.

BLACK-EYED PEAS SPICY STYLE

Steps:

• In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!