Black Eyed Pea Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
• Mix cornmeal, flour, salt, and baking soda together in a large bowl.
• Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Steps:

• Thaw bread dough loaves in refrigerator 8 hours or overnight.
• Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
• Drain well.
• Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
• Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
• Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
• Roll up, starting with long side, pinch ends to seal.
• Place seam side down on lightly greased baking sheet.
• Brush remaining egg yolk and milk mixture over top.
• Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.

Steps:

• Combine all ingredients except brea; mix well. (You could mix this in a food processor if you want a creamier texture.).
• Spread mixture on bread slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
• Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until heated through, about 30 minutes.

Steps:

• Brown the meat and drain well. Break it into small pieces.
• Add other ingredients in order given.
• Mix well and place in a 13x9x2" pan that has been well greased.
• Cook at 350 degrees for 45mins, or until done.
• Serve hot!

Steps:

• Place the drained peas in a large bowl and set aside.
• Heat the oil in skillet, add garlic, chilies, and cumin.
• Saute about 2 minutes, then add onion and corn.
• Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
• Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
• Let cool and add bread crumbs, stir.
• Add flour and form into 4 patties on waxed paper.
• Heat skillet on medium heat, spray each burger with cooking spray.
• Cook on each side until golden brown.
• Store unused patties in Tupperware.
• To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

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.