Black Eyed Peas With Country Ham Recipes

Steps:

• Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.

Steps:

• The night before you want to serve the cooked peas, check through the peas and remove any stones or peas that are damaged; place peas in large bowl, cover with cold water to 2 inches over top of peas; allow to sit overnight.
• The next day, rinse peas thoroughly; set aside.
• In a large dutch oven or soup pot, heat oil or grease; add chopped onions, ham and freshly ground black pepper; saute until onions begin to brown.
• Add pressed garlic and saute for 30 seconds; immediately add peas and enough water to cover by at least 2-3 inches; bring to boil over high heat, reduce heat to low/medium-low; simmer, covered, for 2 hours, stirring occasionally and adding water as needed.
• Add ham soup base and salt; continue simmering, covered, for 1 hour.
• Taste for seasoning and adjust as desired. Peas are ready to serve when tender and seasoned to your liking.
• Refrigerate leftovers.

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.

Steps:

• Combine first 3 ingredients in a 2-quart saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; drain. Discard bay leaf. Return peas to pan; cover and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion; cook 5 minutes or until golden, stirring often.
• Reduce heat; add ham, and cook 10 additional minutes or until ham is crisp and onion is well browned.
• Stir in vinegar, chopped thyme, and pepper; bring to a boil.
• Cook, stirring occasionally to loosen any caramelized bits from bottom of pan, 5 minutes or until mixture is a thin syrup.
• Pour over peas; toss well. Garnish, if desired.

Steps:

• In a shallow dish, coat the trout with the cornmeal. Heat a large skillet over medium heat and add 3 tablespoons of the butter. When the butter begins to melt, place the trout, skin-side down, and cook over medium heat until the skin turns brown and crisp, about 5 minutes. Gently turn the trout over and continue to cook another 3 minutes. Season with salt and pepper, to taste. Reserve the pan juices.
• Melt the remaining butter in a medium saucepan over medium heat. Add the carrot and onion and cook until the onion is just translucent, about 10 minutes. Add the celery, black-eyed peas, bay leaf, and thyme. Cook for 5 more minutes. Add just enough water to cover the mixture and lower the heat. Cook until the black-eyed peas are tender, about 1 hour and 30 minutes. Add the strips of country ham. Season with salt and pepper, to taste.
• Remove thyme sprigs. Place the warm black-eyed peas in the center of a plate. Arrange the trout on top. Drizzle with the pan juices.

Steps:

• Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
• Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
• Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
• To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

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.