Best Black Eyed Peas With Snaps Recipes

Black Eyed Peas with Snaps image

Provided by Donna Graffagnino

Time 2h15m

Number Of Ingredients 13

1 lb shelled black eyed peas, or 3/4 lbs dried, soaked
water to cover peas by 1 inch, more as needed
3 chicken bouillon cubes
1 Tbsp bacon grease
1 large onion, diced
1 Tbsp garlic, minced
1/2 medium red bell pepper, diced
2 tsp dried chives
1 Tbsp dried parsley
1 tsp celery powder (optional)
1/2 c cut green beans (fresh or frozen)
1/2 - 1 c cured ham chunks or pickled meat, 1" cubes
2 Tbsp butter or margarine

Steps:

1. In a large saucepan bring water, bouillon cubes, bacon grease, peas, onions, bell peppers, garlic, seasonings and ham to a boil. Save butter or margarine until the end.
2. Reduce heat and cover. Simmer on medium low heat until peas are tender and liquid starts to thicken. Taste for seasonings and add salt if needed.
3. Just before serving, add butter or margarine and stir well. Enjoy!

Best Ever Black-Eyed Peas image

Provided by Susie in Texas

Categories Vegetable

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) package dried black-eyed peas
6 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 ham hocks or 2 cups cooked ham, cut into small cubes
1 -2 jalapeno pepper, seeds removed and chopped

Steps:

Nutrition Facts : Calories 200, Fat 0.7, SaturatedFat 0.2, Sodium 305.9, Carbohydrate 36.3, Fiber 6.3, Sugar 5.1, Protein 13.6

Black-Eyed Peas with Fresh Snaps in Roasted-Garlic Butter Sauce image

Provided by Martha Stewart

Number Of Ingredients 11

1/2 head garlic
4 to 6 ounces snaps, if available
Salt
1 tablespoon olive oil
1 shallot, minced
1/4 cup white wine
2 tablespoons white-wine vinegar
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
Freshly ground pepper
2 tablespoons chopped fresh flat-leaf parsley
1 recipe Traditional Black-Eyed Peas

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.