Best Mama Amandas Black Eyed Peas Recipes

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SOUTHERN-STYLE BLACK-EYED PEAS



Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

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.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
  • Preheat oven to 350 degrees F.
  • Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
  • Combine all ingredients thoroughly.

NOT YOUR MAMA'S BLACK-EYED PEAS



Not Your Mama's Black-Eyed Peas image

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

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallots
4 cloves garlic, crushed and chopped
1 pound Andouille sausage, diced
½ cup unsalted butter
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 (15 ounce) cans black-eyed peas, rinsed and drained
4 cups chicken stock
1 cup heavy cream
1 (10 ounce) package frozen whole okra

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

BLACK-EYED PEA SOUP



Black-Eyed Pea Soup image

Provided by Food Network Kitchen

Time 3h

Yield 3 1/2 Quarts

Number Of Ingredients 12

1 pound dried black-eyed peas (about 2½ cups)
5 slices thick-cut bacon
2 tablespoons extra-virgin olive oil
1 large diced onion
2 large diced carrots
2 ribs diced celery
1½ cups frozen chopped collard greens, thawed
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 smoked ham hock
½ cup rice blend
Kosher salt and freshly ground black pepper

Steps:

  • Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
  • Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
  • Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
  • Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

MAMA AMANDA'S BLACK-EYED PEAS



Mama Amanda's Black-Eyed Peas image

Yummy. Just basic recipe- nothing too fancy. But extremely good! My house smells so yummy when I fix these.

Provided by Amanda

Categories     Beans

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

64 ounces black-eyed peas, drained
6 slices bacon, chopped
1 medium onion, diced
2 garlic cloves, diced
16 ounces chicken broth
salt
pepper
garlic powder

Steps:

  • Take your bacon in a cast iron skillet and fry until crispy.
  • You will have bits of crunchy goodness in bottom of pan.
  • Take diced onion and cook in drippings until translucent.
  • Add garlic and stir for just a moment or two.
  • Pour in broth and de-glaze pan by scraping up all of the bacon yummies.
  • Pour in Peas and stir together.
  • Season with salt and pepper to taste and add garlic powder.
  • Cover and let cook for about 2 hours.

Nutrition Facts : Calories 269, Fat 9.3, SaturatedFat 3, Cholesterol 11.6, Sodium 1011.1, Carbohydrate 32.9, Fiber 7.7, Sugar 0.8, Protein 14.1

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