BLACK-EYED PEAS AND HAM CASSEROLE
This is a delicious and hearty winter meal. Serve in deep bowls with a big, green salad at table, and lots of crusty bread and everyone will be happy.
Provided by evelynathens
Categories Ham
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.).
- Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes.
- Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste.
- Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.
Nutrition Facts : Calories 496.8, Fat 8, SaturatedFat 2.1, Cholesterol 26, Sodium 1119.4, Carbohydrate 82.8, Fiber 9, Sugar 37, Protein 27.9
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
BLACK-EYED PEA AND HAM CASSEROLE
A Kansas family tradition to ring in the new year. Southern families believe that black-eyed peas will bring good luck in the new year. My family cooks this simple and tasty recipe and serves with freshly baked cornbread.
Provided by justindonahue
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
- Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 32.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 5.3 g, Protein 12.2 g, SaturatedFat 2.4 g, Sodium 913.1 mg, Sugar 1.2 g
BLACK-EYED PEA SOUP WITH HAM AND WATERCRESS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour 1 tablespoon of the oil into a deep skillet or casserole and turn the heat to medium-high. Add the meat and cook, stirring, for a minute; then add the onion and cook, stirring occasionally, until it softens and begins to brown, about 10 minutes. Add the peas and 4 cups water and bring to a boil; turn the heat to medium-low and simmer, uncovered, until the peas are completely tender--10 minutes for cooked or canned black-eyed peas, about 30 minutes for frozen.
- Stir in the watercress and cook, stirring occasionally, for just a couple of minutes, or until it wilts. Add more water, if necessary. Taste and adjust the seasoning, stir in the remaining tablespoon oil, and serve.
- With Minimal effort: The meat can be prosciutto or ham; you can use bacon or pancetta instead, but cook them a little longer. Instead of onion, you can use garlic, leek, or shallots. Black-eyed peas are the traditional choice, but any legume will work perfectly well. For the watercress, substitute arugula or spinach, or any winter green, like kale, mustard, collards, and turnips, all of which will take a little longer to cook--add them to the soup along with the peas. Liquid condiments, like Tabasco or another hot sauce or vinegar, are good here. Increase the amount of meat to 1/2 pound or so (this is especially good with ham), double the amount of greens, and cook the soup until it's thick; you can call it a stew.
STEWED BLACK-EYED PEAS WITH COUNTRY HAM
Provided by Food Network
Categories side-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BLACK-EYED PEA CASSEROLE
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
QUICK BLACK-EYED PEAS & HAM
Make and share this Quick Black-Eyed Peas & Ham recipe from Food.com.
Provided by ammdmorrow
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute chopped onion in hot oil over medium high heat 3 minutes.
- Add peas & next 4 ingred.
- Bring to boil; reduce heat and simmer 15minutes.
- Stir occasionally.
- Serve over rice w/ desired toppings.
Nutrition Facts : Calories 273.6, Fat 9.5, SaturatedFat 1.7, Cholesterol 7.9, Sodium 1333.1, Carbohydrate 34.6, Fiber 7.4, Sugar 3.5, Protein 13.7
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