Type what you have

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
• 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
• 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
• 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
• 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
• 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
• ground beef
• onion
• green bell pepper
• long grain white rice
• water
• creole seasoning
• black pepper
• garlic powder

Instructions

1. 1 Crumble ground beef into a deep skillet or large saucepan over medium-high heat. Add onions and green pepper. Cook, stirring, until brown. Drain and discard grease.
2. 2 Add rice and water. Season with Creole seasoning, pepper, and garlic powder. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, about 30 minutes. About halfway through cooking, stir in peas and continue to cook until warmed through.

By Sola

Ingredients

• ✓ black-eyed pea
• tomato
• onion
• jalapeno pepper
• cilantro
• garlic
• lime
• salt
• water

Instructions

1. 1 Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
2. 2 Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

By Dannielle Randall

Ingredients

• ✓ black-eyed pea
• butter
• onion
• celery
• salt
• black pepper
• pork sausage
• tomato
• green chile

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
2. 2 Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
3. 3 Cook on Low until black-eyed peas are tender, about 16 hours.

By hstar07

Ingredients

• ✓ black-eyed pea
• water
• ham hock
• andouille sausage
• onion
• celery
• garlic
• bay leaf
• cumin
• salt
• red pepper flakes

Instructions

1. 1 Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.
3. 3 Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.
4. 4 Cook on High until peas are tender, at least 4 hours.

By carina

Ingredients

• ✓ black-eyed pea
• picante sauce
• white hominy
• onion
• cilantro
• green onion
• green chile pepper
• ground cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

By Dreidel

Ingredients

• ✓ black-eyed pea
• vegetable oil
• onion
• garlic
• ham hock
• water
• seasoned salt
• onion powder
• cumin
• black pepper
• red pepper
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
3. 3 Heat oil in a large, heavy saucepan over medium heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
4. 4 Add ham hocks and water; bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
5. 5 Drain peas; add to the pan along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, reduce the heat to a simmer, and cook for 1 hour.
6. 6 Uncover the pan and cook until peas are tender, about 30 more minutes. Remove bay leaves and ham hocks before serving.

By carina

Ingredients

• ✓ black-eyed pea
• olive oil
• ham
• onion
• green bell pepper
• garlic
• water
• bay leaf
• paprika
• salt
• black pepper
• rice

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. 2 Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
3. 3 Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

By Negman

Ingredients

• ✓ black-eyed pea
• water
• butter
• onion
• garlic
• brown rice
• chicken broth
• ham
• green onion
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Combine water and black-eyed peas in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Select Keep Warm function for 5 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Drain peas and reserve cooking liquid. Rinse and dry the pot and return to the cooker.
4. 4 Add onion, butter, and garlic to the cooker. Select Saute function and cook for 2 minutes. Add brown rice and mix well. Cook until rice is toasted, about 2 minutes. Add chicken broth, ham, green onions, salt, and pepper. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Select Keep Warm function for 10 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Select Saute function and stir in reserved peas and cayenne. Add reserved liquid if needed, a little at a time. Finished dish should be moist, but not soupy. Cook until heated through, about 5 minutes.

By Sarah Siniard House

Ingredients

• ✓ black-eyed pea
• vegetable bouillon
• water
• onion
• garlic
• ham hock
• collard green
• oregano
• red pepper flake
• vegetable broth
• water
• long-grain white rice
• salt
• black pepper

Instructions

1. 1 Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
2. 2 Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
3. 3 Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

By Tanya E

Ingredients

• ✓ black-eyed pea
• butter
• onion
• red bell pepper
• jalapeno pepper
• garlic
• white rice
• tomato
• habanero
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeño peppers, and garlic in hot butter until onion is translucent, about 5 minutes.
2. 2 Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

By Ashley B

Ingredients

• ✓ black-eyed pea
• olive oil
• garlic
• onion
• carrot
• collard green
• vegetable broth
• water
• quinoa
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a soup pot over medium heat. Add garlic; cook and stir until it begins to brown, about 3 minutes. Add onion and carrots; cook and stir until carrots begin to brown and onion becomes translucent, 7 to 8 minutes. Add collard greens; cook and stir until wilted, about 5 minutes.
2. 2 Add black-eyed peas and pour in vegetable broth; bring to a boil. Reduce the heat to low, cover, and simmer until vegetables are softened, 20 to 25 minutes.
3. 3 Meanwhile, bring water and quinoa to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer until all water has been absorbed, about 10 minutes.
4. 4 Stir cooked quinoa into soup and continue simmering until collard greens are tender, about 10 more minutes. Stir in cider vinegar and season with salt and pepper.

By Sara Boyd Smith

Ingredients

• ✓ black-eyed pea
• olive oil
• yellow onion
• garlic
• chicken broth
• water
• ham hock
• tomato
• pepperoncini pepper
• bay leaf
• garlic powder
• thyme
• salt
• pepper

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
2. 2 Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
3. 3 Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.

By MAYAESR

Ingredients

• ✓ black-eyed pea
• water
• chicken bouillon
• ham
• bacon
• onion
• red bell pepper
• jalapeno pepper
• garlic
• cumin
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water into a slow cooker; add bouillon cube and stir to dissolve.
3. 3 Stir in black-eyed peas, ham, bacon, onion, bell pepper, jalapeño, garlic, cumin, black pepper, cayenne pepper, and salt.
4. 4 Cover and cook on Low until beans are tender, 6 to 8 hours.
5. 5 Serve hot and enjoy!

By MJ46NY

Ingredients

• ✓ black-eyed pea
• vegetable oil
• onion
• garlic
• napa cabbage
• ham hock
• bay leaf
• cajun seasoning
• cayenne pepper
• salt
• chicken stock
• water
• basmati rice

Instructions

1. 1 Heat oil in a deep pan or stockpot set over medium-high heat. Stir in onion and garlic and cook until transparent, about 5 minutes. Mix in cabbage; toss and cook until wilted, about 2 minutes. Add ham hocks, bay leaves, Cajun seasoning, cayenne pepper, and salt, stirring for 2 minutes more. Pour in chicken stock and black-eyed peas. Bring the mixture to a boil, reduce heat to low, and cook uncovered for 2 hours.
2. 2 Meanwhile, place water and rice into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
3. 3 Before serving, remove ham hocks from the pot. Coarsely chop the meat and return to the black-eyed pea mixture. Serve hot over rice.

By CRVGRL