Best Stewed Black Eyed Peas Recipes

Stewed Black-Eyed Peas with Country Ham image

Provided by Food Network

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 quart low-sodium chicken stock
1 cup cold water
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well

Steps:

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

Emeril's Stewed Black-Eyed Peas image

Provided by Diana Adcock

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

With a sharp knife score the fat on the ham hocks 1/4-inch deep.
Heat the vegetable oil in a large heavy stockpot over medium high heat.
Add the tasso and cook, stirring often, until heated through, about 3 minutes.
Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
Cook, stirring often for 2 minutes.
Add the black-eyed peas and chicken stock.
Bring to a boil over high heat.
Reduce heat to medium low.
Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
Remove the bay leaves and discard.
Cut the meat from the hock, discarding the skin and bones.
Return meat to the pot.
Stir in the parsley.
Serve.

Black-Eyed Peas with Stewed Tomatoes image

Provided by Tyler Florence

Categories side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound dried black-eyed peas
1 (28-ounce) can whole, peeled tomatoes
1/4 cup sugar
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 ham hock
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper

Steps:

Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

Stewed Black-Eyed Peas image

Provided by Brigid Washington

Time 10h

Yield 12 servings

Number Of Ingredients 10

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Steps:

Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.