Best Spicy Black Eyed Peas Recipes

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

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.

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

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.

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 CREAMY CAJUN HAM AND BLACK EYED PEAS SALAD

Steps:

• Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
• Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
• Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.

SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO

Steps:

• Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
• Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
• Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
• Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

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 HAM HOCKS AND BLACK-EYED PEAS

Steps:

• Place black-eyed peas in a large deep pan.
• Cover with enough water to be about 2-inches deep over peas.
• Bring to a boil, boil 3 minutes, then remove from heat.
• Cover and allow to sit for 1 hour.
• Drain water off of black-eyed peas.
• Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
• Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

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!

SPICY BLACK-EYED PEAS

Steps:

• 1. Gather ingredients.
• 2. In the Crock Pot, stir together the black-eyed peas, tomatoes bell pepper, onion, ham, butter, and seasonings.
• 3. Cover; cook on low 4 hours.

SPICY VEGETARIAN BLACK-EYED PEAS

Steps:

• Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
• Combine garlic, onions and bell pepper in a skillet.
• Cook over low heat, with a little water to prevent from scorching.
• Cook until onion is translucent.
• Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
• Cover and reduce heat to low.
• Cook for 1 1/2- 2 hours, or until peas are soft.

SPICY RICE AND BLACK-EYED PEAS

Steps:

• In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
• Cover; simmer about 10 minutes or until liquid is almost absorbed.

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.

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 PEAS

Steps:

• 1. Prepare smoked turkey necks, smoked hamhocks by cooking in water until tender.
• 2. Saute medium onion and garlic until tender. Add in other spices and seasonings.
• 3. Add onion and spices to meat, stir thoroughly.
• 4. Add in black-eyed peas to mixture, cover with enough water.
• 5. Last, add in can of diced tomatoes with peppers. Cook for 1 to 1 1/2 hours or until peas are tender. Add more water as needed. Enjoy with rice if desired!

SPICY CREAMY CAJUN HAM AND BLACK EYED PEAS SALAD

Steps:

• Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
• Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
• Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.

HOT AND SPICY BLACK-EYED PEAS

Steps:

• In a large frying pan, cook bacon slices until crisp. Remove and drain on a paper towel. When cool, crumble into pieces.
• Using the same pan, add onion, green pepper and garlic to bacon drippings and saute over medium heat until onions start to soften. Add remaining ingredients heat to a low boil. Reduce heat and simmer for 30 minutes.
• Divide between 2 large bowls (or 4 smaller bowls) and top with bacon pieces.