BLACK-EYED PEA AND PORK GUMBO
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon's influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you're using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link's seasoning approach is particularly useful.
Provided by Brett Anderson
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
- Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
- In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
- Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
- Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 28 grams, Carbohydrate 34 grams, Fat 36 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 8 grams, TransFat 0 grams
OKRA AND BLACK-EYE PEA SAUTE
Provided by Food Network
Categories side-dish
Time 8h7m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
- Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
- Preheat oven to 250 degrees F.
- Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.
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.
STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
NEW ORLEANS BLACK EYED PEAS FOR THE NEW YEAR
Southern New Years Day tradition. Everyone has their own recipe. This is mine. The prep time includes soaking the peas overnight and the cook time could vary depending on where you live. I have also just thrown everything in a crockpot and let it cook for 8 hours. You can eat it any time, not just for New Year's. It freezes well for once a month cooking.
Provided by Malriah
Categories Stew
Time 12h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pick through black eyed peas and remove any that are discolored or yucky looking.
- Place in a large bowl with a tight fitting cover.
- Add enough water to cover peas with about 2 inches extra.
- Place cover on bowl and allow to sit on your counter overnight.
- In the morning, pour the peas and water in your cooking vessel.
- (This is the step that people disagree on; Some say to drain the peas and use fresh water;Some say to keep the soaking water since it has nutrients in it. Alton Brown agrees with me on this one, use the soaking water.) You may have to add more water anyway.
- I use LOTS of water and allow it to cook out.
- Add remaining ingredients except rice and cook over very low heat for several hours.
- How long depends on many factors.
- Higher altitudes must cook longer than those below sea level.
- Stir the peas at least once every 1/2 hour, being sure of 2 things: they are not sticking to the pan and when you stir, smoosh some of the peas against the side of your pan to break them since this will create a thicker gravy.
- When peas are soft enough to suit you, serve over rice with corn bread and smothered cabbage (recipe# 25265) Enjoy your feast for a healthy and prosperous New Year!
Nutrition Facts : Calories 656.5, Fat 12.6, SaturatedFat 4.3, Cholesterol 97.5, Sodium 112.2, Carbohydrate 76.2, Fiber 13.8, Sugar 11, Protein 61.1
CAJUN BLACKEYED PEAS
Don't forget to have your black-eyed peas on New Year's day for good luck in 2015! This is an awesome black-eyed pea recipe that I have always used on New Year's day. It is originally from Southern Living. It is "Cajun" style and has a little kick to it.
Provided by Dene Mitzel
Categories Other Side Dishes
Time 2h
Number Of Ingredients 18
Steps:
- 1. Sort and wash peas.
- 2. Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
- 3. Drain peas and return to dutch oven.
- 4. Add 8 cups water; bring to a boil.
- 5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- 6. Add bacon and next 12 ingredients; return to a boil.
- 7. Cover, reduce heat and simmer 30 minutes or until peas are tender.
- 8. Add sausage, ham, and tomatoes; return to a boil.
- 9. Cover, reduce heat, and simmer 30 minutes.
- 10. Remove bacon, if desired.
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CLASSIC HOPPIN' JOHN RECIPE - SOUTHERN LIVING
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Ratings 21Category Entree
- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
AUTHENTIC HOPPIN’ JOHN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (23)Calories 581 per servingCategory Main Course, Side Dish
- Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
- Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
- Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
- Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
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