Neelys Black Eyed Peas Recipes

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

Steps:

• Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
• Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

Steps:

• Soak dried peas in water overnight. This is important because peas can taste like dirt if not presoaked. Drain and rinse.
• In a large pot, add peas, water, bacon, all the veggies, canned tomatoes, and spices.
• Bring to a boil then reduce heat to medium. Let cook for about 15 minutes and add the bouillon cubes.
• Let simmer for about an hour. Add sausage. Cook until peas are tender. Check to see if salt is needed.
• Serve with rice and corn bread.

Steps:

• Combine the first 6 ingredients in a bowl.
• In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

Steps:

• In a large pot heat butter until it melts. Add bacon and brown. Add onion until translucent. Add legs and wings. Make sure the meat gets shredded. Add all seasonings. Cook for about 2 minutes until seasoning is coated to the meat. Add the stock and simmer for about 30 minutes until it comes to a boil. Add the peas, red and green peppers. Simmer on low, covered for about an hour and a half. I serve over rice.