Type what you have

Ingredients

• ✓ black-eyed pea
• vegetable oil
• onion
• garlic
• all-purpose flour
• water
• nutmeg
• white sugar

Instructions

1. 1 Cover black-eyed peas with water, and soak overnight.
2. 2 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.

By Linda

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ black-eyed pea
• tomato
• lemon juice
• onion
• cilantro
• olive oil
• oregano
• salt
• garlic
• black pepper

Instructions

1. 1 Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a large bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

By chefcs

Ingredients

• ✓ black-eyed pea
• bacon
• roasted red pepper
• shallot
• all-purpose flour
• salt
• black pepper
• butter
• vegetable oil

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Mash black-eyed peas in a bowl with a fork. Crumble bacon into the bowl, then stir in red peppers and shallot. Stir in enough flour to make the mixture stick together. Season with salt and pepper and form into four equal patties.
3. 3 Heat butter and oil in a large skillet over medium heat until butter melts. Add patties and cook until golden brown and crispy, about 4 minutes per side.

By MAJIX

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
• bacon
• onion
• celery
• garlic
• chicken broth
• salt
• black pepper

Instructions

1. 1 Cook bacon in a 5-quart Dutch oven over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
2. 2 Heat bacon drippings over medium-high heat. Add onion, celery, and garlic and cook until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
3. 3 Reduce the heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

By MUKWONOCOOK

Ingredients

• ✓ black-eyed pea
• turkey leg
• hot beef link sausage
• onion
• garlic salt
• black pepper
• seasoned salt
• water
• sugar

Instructions

1. 1 Place smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
2. 2 Stir black-eyed peas into soup, adding more water as needed to cover peas by 1 inch: bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
3. 3 Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

By That Girl Tam

Ingredients

• ✓ black-eyed pea
• olive oil
• onion
• garlic
• water
• green onion
• parsley flakes
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
3. 3 Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

By R A Naccari

Ingredients

• ✓ black-eyed pea
• ground beef
• yellow onion
• garlic
• long-grain rice
• tomato
• monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture.
4. 4 Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until heated through, about 30 minutes.

By Wendy F

Ingredients

• ✓ black-eyed pea
• tomato
• red bell pepper
• green bell pepper
• red onion
• celery
• parsley
• balsamic vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
3. 3 In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables.
4. 4 Cover, and chill in the refrigerator 8 hours, or overnight.

By LADYEM