View Full Version : Need Black Eye Pea Recipe

03-28-2008, 08:14 AM
Gonna be doing some smoking over at Dad's. Brisket, pork, turkey legs, chicken, and fatties. I bought a few bags of BEP's. Anyone have a good recipe? I'll be checking in tomorrow and pron will be provided.

03-28-2008, 08:37 AM
http://omvisidtest1.112.2o7.net/b/ss/omvisidtest1/1/B0150D4CBAFCF84-82348C02BED3DE4?c1=B0150D4CBAFCF84-82348C02BED3DE4&c2=70509F213B92E87-E1A010EB7947B70<img name="s_i_scrippsfoodnet" alt="" border="0" height="1" width="1"> http://images.scripps.com/netw/1x1.gif
http://www.foodnetwork.com/food/images/logos/fn_print_logo.gif Dirty Black Eyed Peas Recipe Courtesy of Emeril Lagasse (http://www.foodnetwork.com/food/emeril_lagasse/0,1974,FOOD_9823,00.html)

1/2 pound raw bacon, diced
2 cups chopped onions
4 ounces pickled pork meat, cubed
2 smoked ham hocks, about 3 to 4 ounces each
2 tablespoons chopped garlic
2 bay leaves
3 sprigs of fresh thyme
1 pound dried black eyed peas
10 cups chicken stock
Salt and pepperIn a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.

Recipe Summary
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Yield: 6 to 8 servings
User Rating:http://www.foodnetwork.com/food/images/icons/5_stars.gif

Episode#: EM1A72
Copyright &#169; 2006 Television Food Network, G.P., All Rights Reserved

Larry Wolfe
03-28-2008, 08:39 AM
Take some of the smoked turkey legs and/or pulled pork and simmer with the dry beans with some onion until tender!

Papa Hogg
03-28-2008, 08:42 AM
We make this quite often for a meal, but it would be a great side also. If you want it a bit healthier you can use brown rice instead of white, & I usually up the cayenne a bit also:

1 tablespoon vegetable oil
1 cup cold cooked white rice
1 cup frozen whole kernel corn
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
2 cups lightly packed spinach leaves

1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side.
2. Add all ingredients except spinach to skillet; stir-fry 3 to 4 minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes or until spinach begins to wilt.

03-28-2008, 09:48 AM
This is one of Paula's recipes. It's got a real nice taste.

4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, sorted, washed and soaked over night (drain soak water before cooking)
1 (12-ounce) can diced tomatoes and green chiles (Ro-Tel)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the drained peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.

I used the original Ro-Tel, but when I do it again I will use the hot version. I also added some red pepper, more black pepper and I garnished with the crumbled bacon and sliced green onions.

Smokin Gator
03-28-2008, 01:05 PM
Wash beans
Cover with water and soak overnight
Drain water
Refill with water to about 1 inch above the beans
Throw in a smoked ham hock or rib tips
Add season salt and black pepper
Simmer very slowly until tender
Adjust salt
Serve with hot cornbread

03-29-2008, 02:03 AM
Thanks Guys,

I took a little bit of this and that from each and the tossed in my two cents worth. They were good. Pron later..........promise.