Best Mississippi New Years Black Eyed Peas Recipes

SLOW COOKER BLACK-EYED PEAS RECIPE

Steps:

• Add the dried peas to the slow cooker. NO NEED TO PRESOAK.
• Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. WAIT TO ADD THE SALT.
• Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
• Add the salt to taste.
• For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so.
• Add ham and cook until lightly browned.
• Add black-eyed peas, cook and stir for 2 minutes, then begin to add the stock or water slowly, stirring in a little at a time; bring to a boil.
• Add pork hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves.
• Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy.
• Add additional chicken stock or water only if necessary to slightly thin out.
• Remove pork hocks and pull any meat off the bone; return to peas. Taste and adjust seasonings as needed.
• Serve over hot cooked rice. Add a side of some Southern Skillet Cornbread. If serving for New Years, don't forget to eat your cabbage or greens too!

BLACK-EYED PEA AND PORK GUMBO

Steps:

• In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
• Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
• In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
• Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
• Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.

NEW YEAR BLACK EYED PEAS

Steps:

• Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
• In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.

NEW YEAR'S DAY BLACK-EYED PEAS

Steps:

• Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

MISSISSIPPI CAVIAR

Steps:

• Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
• Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
• Serve with tortilla chips. Makes about 8 cups.