Type what you have

Ingredients

• ✓ black-eyed pea
• tomato
• sweet onion
• jalapeno pepper
• dressing
• cayenne pepper
• avocado

Instructions

1. 1 In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

By Kim Lawn

Ingredients

• ✓ black-eyed pea
• green chili pepper
• onion
• jalapeno pepper
• pimento pepper
• garlic
• salad dressing

Instructions

1. 1 In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

By Kimber

Ingredients

• ✓ black-eyed pea
• salad dressing
• jalapeno pepper
• onion
• pimento pepper
• garlic
• green bell pepper
• black pepper

Instructions

1. 1 Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
2. 2 Drain black-eyed peas. Cover with Italian-style salad dressing.
3. 3 In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

By Gabrielle

Ingredients

• ✓ black-eyed pea
• black bean
• tomato
• corn kernel
• onion
• green bell pepper
• jalapeno pepper
• garlic salt
• salad dressing
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl.
3. 3 Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated.
4. 4 Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.

By Cooknik

Ingredients

• ✓ black-eyed pea
• cherry tomato
• black bean
• italian dressing
• green bell pepper
• onion
• green onion
• jalapeno pepper
• garlic
• coriander
• cilantro

Instructions

1. 1 Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours.
2. 2 Toss salad with desired amount of cilantro to serve.

By elkinsmegyahoocom

Ingredients

• ✓ black-eyed pea
• tomato
• jalapeno pepper
• onion
• yellow bell pepper
• cilantro
• red wine vinegar
• olive oil
• salt
• black pepper
• garlic powder
• oregano
• cumin

Instructions

1. 1 Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black-eyed pea
• butter
• onion
• processed cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir onion in hot butter until translucent, 5 to 8 minutes. Stir black-eyed peas into onion; add processed cheese. Stir until dip is hot and the cheese is melted and smooth, about 5 minutes.

By ltrevin1

Ingredients

• ✓ black-eyed pea
• butter
• onion
• garlic
• processed cheese
• jalapeno pepper

Instructions

1. 1 Melt butter in a large Dutch oven over medium heat. Add onion and garlic and saute until tender, 2 to 5 minutes. Add cheese and cook over low heat until melted, about 5 minutes. Stir in black-eyed peas and jalapenos until thoroughly heated, about 5 minutes.

By Reid DeFord

Ingredients

• ✓ black-eyed pea
• corn
• white corn
• black bean
• tomato
• avocado
• cilantro
• green onion
• salad dressing

Instructions

1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Ingredients

• ✓ black-eyed pea
• lemon
• mustard powder
• seafood seasoning
• onion powder
• cayenne pepper
• egg
• mayonnaise
• crab meat
• parmesan cheese
• panko bread crumb
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ black-eyed pea
• cucumber
• black bean
• corn
• tomato
• green chile pepper
• salad dressing
• tomato
• red onion
• bell pepper
• mini sweet pepper
• green onion
• cilantro
• garlic powder

Instructions

1. 1 Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
2. 2 Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

By MommaBean3

Ingredients

• ✓ black-eyed pea
• green onion
• white sugar
• olive oil
• garlic
• tomato
• cilantro
• balsamic vinegar
• salt
• jalapeno pepper

Instructions

1. 1 Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.

By ANNWDODD

Ingredients

• ✓ black-eyed pea
• onion
• jalapeno pepper
• black pepper

Instructions

1. 1 In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

By Angela

Ingredients

• ✓ black-eyed pea
• water
• ham hock
• bay leaf
• black pepper
• salt

Instructions

1. 1 Rinse black-eyed peas thoroughly, sorting and discarding any tiny pebbles or other debris.
2. 2 Place black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt in a large stockpot; bring to a boil. Reduce to a simmer and cook uncovered until peas and ham hocks are tender, about 1 hour 30 minutes. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3. 3 Cool ham hocks and remove meat from the bone. Return ham meat to the stockpot. Discard bay leaf and season with salt and pepper.

By DOUET

Ingredients

• ✓ black-eyed pea
• ham
• carrot
• onion
• salt
• pepper

Instructions

1. 1 In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight.
2. 2 Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.

By Jen Hamilton

Ingredients

• ✓ black-eyed pea
• beef broth
• onion soup mix
• smoked sausage
• long grain white rice
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ black-eyed pea
• red onion
• jalapeno pepper
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

By CookBrooke

Ingredients

• ✓ black-eyed pea
• ham
• salt
• pepper
• garlic powder
• onion
• tomato

Instructions

1. 1 Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

By Roxanna Parks

Ingredients

• ✓ black-eyed pea
• beef sausage
• onion
• chicken stock
• water
• cayenne pepper
• instant rice

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL

Ingredients

• ✓ black-eyed pea
• ham hock
• water
• onion
• garlic
• red pepper flakes
• white sugar
• salt

Instructions

1. 1 Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak for 8 hours to overnight.
2. 2 Place ham hocks into a stockpot with 6 cups water. Bring to a boil, reduce heat to low, cover the pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate ham stock, 8 hours to overnight.
3. 3 Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in peas; add onion, garlic, red pepper flakes, and sugar.
4. 4 Skim congealed fat from the surface of ham stock; discard. Pour stock into the slow cooker. Add enough water to cover peas by 1 1/2 inches.
5. 5 Cook on Low for 14 hours. Season with salt.

By PS

Ingredients

• ✓ black-eyed pea
• salt
• black pepper
• chicken broth
• tomato
• ham
• red onion
• garlic

Instructions

1. 1 Rinse peas and toss with salt and pepper. Transfer to the bottom of a multi-functional pressure cooker (such as Instant Pot®); add chicken broth, tomatoes, ham, red onion, and garlic. Close and lock the lid.
2. 2 Select Bean setting and high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Lisa Ferron

Ingredients

• ✓ black-eyed pea
• vegetable oil
• ham
• onion
• hot sauce
• rice
• salt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
2. 2 Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

By justindonahue

Ingredients

• ✓ black-eyed pea
• black bean
• corn
• tomato
• onion
• green bell pepper
• jalapeno pepper
• garlic salt
• salad dressing

Instructions

1. 1 Combine peas, beans, corn, tomatoes, onion, bell pepper, jalapeños, and garlic salt in a bowl. Stir in salad dressing and mix until well combined. Cover and refrigerate until flavors have blended, 8 hours to overnight.

By Susan Navarrete

Ingredients

• ✓ black-eyed pea
• bacon
• onion
• garlic
• chicken broth
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle. Keep drippings in the pan.
2. 2 Sauté onion and garlic in bacon drippings over medium to medium-high heat until tender, 5 to 7 minutes.
3. 3 Combine chicken broth, black-eyed peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sautéed onion and garlic mixture, and any remaining bacon drippings. Cover and cook on Low until peas are tender, 4 to 6 hours.

By Katrina Hendrix

Ingredients

• ✓ black-eyed pea
• ham hock
• onion
• red pepper flakes
• salt
• pepper
• water
• long-grain white rice
• cheddar cheese

Instructions

1. 1 Place peas, ham hock, onion, red pepper, salt and pepper in a large pan. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 ½ hours.
2. 2 Remove ham hock and cut meat into pieces. Return meat to pot. Stir in rice; cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired.

By Eileen Mintz

Ingredients

• ✓ black-eyed pea
• water
• ham hock
• onion
• celery
• salt
• cayenne pepper
• bay leaf
• okra

Instructions

1. 1 Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. 2 Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
3. 3 Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

By Karinne Rooksberry Culley

Ingredients

• ✓ black-eyed pea
• water
• chicken bouillon
• bacon
• butter
• yellow onion
• ham
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
3. 3 Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer.
4. 4 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside.
5. 5 Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes.
6. 6 Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.

By Dave

Ingredients

• ✓ black-eyed pea
• black bean
• white corn
• celery
• red bell pepper
• green onion
• sugar
• apple cider vinegar
• vegetable oil
• black pepper

Instructions

1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Ingredients

• ✓ black-eyed pea
• corn kernel
• celery
• pimento pepper
• onion
• apple cider vinegar
• worcestershire sauce
• sugar
• garlic salt
• pepper
• vegetable oil

Instructions

1. 1 Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
3. 3 Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.

By Shults3

Ingredients

• ✓ black-eyed pea
• pork sausage
• long grain rice
• wild rice
• seasoning packet
• tomato
• chicken broth
• water
• salt

Instructions

1. 1 Crumble sausage into a skillet over medium heat and cook until evenly brown.
2. 2 Mix cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

By ThoHug