Black Eyed Peas With Bacon Recipes

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
• Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
• Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper.
• Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
• Sprinkle with cheese and bacon.

Steps:

• Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

Steps:

• Cook bacon in large, heavy skillet over medium-high heat until crispy.
• Drain off all but 1 T of the drippings.
• Add onion; cook, stirring, until lightly browned, 5 minutes.
• Stir in red pepper and garlic; cook, stirring, 1 minute.
• Add rice; cook, stirring, until lightly colored, about 3 minutes.
• Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
• Cover; reduce heat.
• Cook until rice is tender, about 10 minutes.
• Stir in parsley.

Steps:

• Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
• In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
• Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
• Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
• Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
• Stir in the green onion tops and vinegar.
• Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.

Steps:

• Fry bacon in heavy medium skillet until crisp.
• Remove using slotted spoon and drain on paper towels; set aside for garnish.
• Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
• Add garlic and stir 1 minute.
• Add celery seed and dill seed and stir 30 seconds.
• Blend in vinegar and honey and boil 2 minutes, stirring constantly.
• Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
• Pour over black-eyed peas; season to taste with salt and pepper.
• Add red onion slices and toss gently.
• Let stand at room temperature at least 1 hour.
• Arrange escarole on serving platter and mound pea salad over greens.
• Garnish with bacon and parsley and serve.

Steps:

• Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

Steps:

• Based on the amount of Peas you are cooking, add water to Pot.
• Start to bring to a boil.
• Take Ham Hock and score skin side if needed and add to pot.
• Boil Ham Hock for about 20 minutes to season water, add Bacon Grease & stir until melted.
• Add Peas.
• Boil at a rapid boil for the first 20 minutes, then turn down to a low boil and cover pot. Continue cooking until Peas are getting soft.
• Take a taste.
• Season with Salt & Pepper to your taste.

Steps:

• Set Instant Pot to Sauté, adjust to the highest setting.
• Add vegetable oil, and let it heat up for a minute.
• Add diced pork/ham and diced bacon. I used a small boneless rib for my pork, since that was the smallest amount I could get of fresh pork. Allow the meat to brown for 5-10 minutes. This will help prevent the meat from seeming boiled and soggy. If you add the onion too early, the moisture from the onion will prevent the browning.
• Add diced onion, and cook until the diced onion is almost clear.
• Add minced garlic, and cook for 1 minute.
• Add collard greens.
• Add water, chicken bouillon, black pepper, and bay leaves. Stir and mix everything together.
• Add rinsed black-eyed peas.
• Put the lid on, and set to Manual, High for 40 minutes.
• Allow to naturally release pressure for 7-10 minute

Steps:

• If using dried black-eyed peas, place them in a large pot and cover with about 4 inches of water. Soak the beans overnight, then drain and rinse. Alternatively, you can "quick-soak" the beans: bring them and the water to a boil for 2 minutes, then remove them from the heat, and cover the pot and soak for 1 hour. Drain and rinse the beans.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Cook until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion, and garlic to the pot, and cook, stirring, for an additional 6 to 8 minutes, until the onion and garlic are lightly browned. Add the salt, black pepper, cayenne, and garlic powder, and cook for 2 more minutes, until the entire mixture is coated with spices. Add the stock, 2 cups water, and the bay leaves, bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the soaked (or fresh) beans to the pot, and simmer for 1 to 1 1/2 hours more, until the beans are very soft.
• Using the back of a spoon, smash some of the beans against the inside of the pot, then stir into the mix. This will break up some beans and give them a creamier consistency. Alternatively, you can purée 1 cup of the beans and broth in a blender or a food processor, then return to the pot. Taste for seasonings, add hot pepper vinegar, as desired, and serve.