Neelys Black Eyed Peas Recipes
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
BLACK EYED PEAS
My friends and I love to share different recipes. My friend made these after watching "The Neely's on Foodnetwork" make theirs. Although we really dont cook with a lot of pork we decided to alter their recipe to fit our tastes. So this is a great recipe when ur trying to use up that extra turkey meat. This recipe does have alot of turkey in it so u can either omit a leg or add more beans.
Provided by alwaystawnya
Categories Beans
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 539.1, Fat 26.5, SaturatedFat 8.6, Cholesterol 203.6, Sodium 552.1, Carbohydrate 14.1, Fiber 3.5, Sugar 1.2, Protein 58.3
SOUTHERN BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.
BLACK-EYED PEA SALAD
Make and share this Black-Eyed Pea Salad recipe from Food.com.
Provided by Maureenie
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the ingredients in a medium sized mixing bowl.
- In a separate small bowl, whisk together vinegar, oil, sugar, and salt and pepper.
- Add dressing to the salad.
- Cover with plastic wrap and marinate in the refrigerator before serving, at least 1 hour and up to 8 hours .
Nutrition Facts : Calories 211.6, Fat 10.1, SaturatedFat 0.9, Sodium 428.9, Carbohydrate 24.4, Fiber 6.1, Sugar 3, Protein 7.6
BLACK-EYED PEA SALAD
Really light and delicious. great for summer, but i like it any season! From the Neelys on the Food Network.
Provided by Marmaduke2
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 1.3, Sodium 640.4, Carbohydrate 34.3, Fiber 8.4, Sugar 3.3, Protein 10.9
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