DELICIOUS WEST AFRICAN BLACK EYE PEAS  COOKS.COM
16 oz raw black eye peas
8 cups water
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon plain table salt
1/8 cup canola oil (palm oil is traditional but fatty)
1 onion, chopped
15 oz canned diced tomatoes (or 2 fresh)
1 1/2 teaspoon curry powder
1 teaspoon paprika

Wash black eye peas in a colander or strainer. Boil on high for 15 minutes (use a timer or watch the clock) in a 3 quart or larger-sized pot. Add 1/2 teaspoon Lawry's Seasoned Salt and 1 teaspoon table salt. Reduce heat to medium low and simmer for about 60 to 70 minutes, stirring occasionally. The more you stir the more mushy the black eye peas will be. If you want them to be firm and well-formed, then stir only once halfway during cooking.

Appearance: The black eye peas start out white and black and become brown when completely cooked. While cooking they look alarming, as though lots of little eyes are boiling and staring at you. Because of the contrast of black and white it is strange, but as it cooks, the white of the peas turn brown and the awkward contrast is gone.
Sauté onion in cooking oil for 10 minutes, then add tomatoes and spices and cook for 10 minutes or so. Add this mixture to the black eyed peas and cook for about 10 minutes. Submitted by: Amaka Enetanya


BLACK-EYED PEAS AND RICE    COOKS.COM
1 c. dry back-eyed peas
Water
1/2 c. diced lean cooked ham (or Canadian style bacon)
1 chopped onion
1/2 c. chopped green bell pepper
1 clove garlic, minced
Salt, coarsely black pepper, to taste
2 bay leaves
Generous dash red cayenne pepper (or Tabasco sauce)
3 c. cooked rice

Wash black-eyed peas. Add 5 cups boiling water; boil 3 minutes. Cover and set aside 1 to 4 hours. Rinse and drain peas thoroughly. Spray pan with cooking spray. Brown diced ham. Add onion, bell pepper and garlic. Saute until onion is tender. Add peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leafs; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. Makes 6 servings, 180 calories each.


BLACK-EYED PEAS IN SAUCE     COOKS.COM
1 lb. dried black-eyed peas
2 lb. smoked turkey
2 ribs celery, chopped
2 med. onions, chopped
1 (15 oz.) can tomato puree
2 tbsp. ketchup or chili sauce
2 red pepper pods, chopped
1 clove garlic, chopped
1 bay leaf
1/2 tsp. dried basil leaves

Soak black-eyed peas 1 hour. Place turkey in large saucepan. Cover with water. Boil 30 minutes. Add celery, onions, tomato puree, ketchup, pepper pods, garlic, bay leaf and basil. Cover. Simmer 3 to 4 hours or until peas are tender. Remove bay leaf before serving. 4 to 6 servings.


BLACK-EYED PEAS, MEXICAN STYLE (CROCKPOT)     COOKS.COM
1 lb. black-eyed peas (2 c.)
6 c. water
1/4 lb. bacon, diced
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. dried oregano

In slow cooking pot combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2-2 1/2 hours until tender, but not mushy. Turn control on low. Stir in remaining ingredients. Cover and cook on low 8 to 10 hours (usually ready in less time, but can stay on low until ready to eat). Goes very well served with corn bread.


BLACK-EYE PEA CHILI   COOKS.COM
1 sm. pkg. black-eye peas
1 sm. pkg. sausage, ground, drain off fat
2 tbsp. garlic salt
2 tbsp. sugar
2 tbsp. chili powder
1 med. size can tomatoes, cut up
2 c. water
1/4 tsp. black pepper

Cover black-eye peas with water, soak overnight. Pour off water. Mix all together in a casserole dish. Cover and cook in oven on medium heat for 2 hours (do not add water). Peas should be done.





GRANNIE'S BLACK EYED PEAS AND GREEN BEANS
Printed from COOKS.COM

1 lb. black eyed peas
1 lb. green beans
1 clove garlic
Salt
Pepper
2 qts. water

Soak black eyed peas overnight, drain. Add water listed, add garlic, salt, and pepper. Simmer for 3 hours until done. Add cooked green beans. You can steam them in a steamer or put them in 2 quarts water and cook slowly for about 1 hour. Combine all ingredients


BLACK EYED PEAS AND TOMATOES   COOKS.COM
2 c. dried black eyed peas
1 tbsp. vegetable oil
5 slices bacon, chopped
1/2 c. onion, chopped
1/2 c. celery, chopped
1 (16 oz.) can tomatoes, drained & chopped
1 bay leaf
1 tsp. salt or to taste
1/4 tsp. pepper

Put peas in a large bowl. Add 2 quarts boiling water. Let the peas soak for 30 minutes. Drain. In a 5 quart saucepan heat oil over moderate heat. Add bacon, onion and celery. Cook 5 to 7 minutes, stirring occasionally. Add tomatoes, bay leaf, salt, black pepper and peas. Stir in 3 cups of water. Bring to a boil. Cover and simmer for 45 minutes. Simmer, uncovered for an additional 15 minutes or until peas are tender. Remove bay leaf before serving.