Type what you have

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
• red onion
• green bell pepper
• tomato
• mayonnaise
• canola oil
• white vinegar
• white sugar
• salt
• black pepper
• cabbage

Instructions

1. 1 Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
2. 2 Cover and refrigerate for at least 1 hour, preferably overnight.
3. 3 Toss cabbage into black-eyed pea mixture just before serving.

By glendalee

Ingredients

• ✓ black-eyed pea
• green onion
• celery
• green bell pepper
• pimento
• bacon bits
• sugar
• red wine vinegar
• olive oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
2. 2 In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

By Kate Fisher

Ingredients

• ✓ black-eyed pea
• celery
• red bell pepper
• yellow bell pepper
• red onion
• cilantro
• olive oil
• lemon juice
• garlic
• garlic powder
• lemon zest
• salt
• black pepper

Instructions

1. 1 Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
2. 2 Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
3. 3 For best flavor, refrigerate for at least 4 hours before serving.

By KOHLSMOMMY

Ingredients

• ✓ black-eyed pea
• celery
• tomato
• cucumber
• red onion
• green bell pepper
• yellow bell pepper
• orange bell pepper
• tomatillo
• lemon juice
• balsamic vinegar
• olive oil
• cilantro
• red pepper flakes
• romaine lettuce

Instructions

1. 1 Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

By Mike

Ingredients

• ✓ black-eyed pea
• green bell pepper
• red bell pepper
• yellow bell pepper
• red onion
• celery
• scallion
• vegetable oil
• white vinegar
• white sugar
• garlic
• hot pepper sauce
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Place dried peas into a large container and cover with several inches of cool water. Let soak, 8 hours to overnight; drain and rinse.
2. 2 Place peas in a large stockpot and cover with at least 2 inches of water; bring to a boil. Reduce heat and simmer until peas are tender, about 1 to 1½ hours; drain and rinse well with cold water.
3. 3 Place peas in a large bowl; mix in bell peppers, onion, celery, and scallions.
4. 4 Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
5. 5 Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

By Marilyn Troyer

Ingredients

• ✓ black-eyed pea
• cherry tomato
• white button mushroom
• spinach
• black pepper
• salt
• cayenne pepper
• cornstarch
• water
• bacon drippings
• dijon mustard
• white sugar
• water
• rice vinegar
• apple cider vinegar
• garlic
• salt
• onion
• vegetable oil
• bacon

Instructions

1. 1 Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
2. 2 Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until garlic is fragrant and golden, 1 minute.
3. 3 Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
4. 4 Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
5. 5 Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
6. 6 Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.

By John Mitzewich

Ingredients

• ✓ black-eyed pea
• green bell pepper
• celery
• red onion
• onion
• vegetable oil
• white sugar
• apple cider vinegar
• garlic
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
2. 2 Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
3. 3 Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

By Melissa

Ingredients

• ✓ black-eyed pea
• great northern bean
• chickpea
• artichoke heart
• green onion
• tomato
• garlic
• olive oil
• balsamic vinegar
• parsley
• oregano
• black pepper

Instructions

1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Ingredients

• ✓ black-eyed pea
• bacon
• green bell pepper
• onion
• tomato
• water
• salt
• cumin
• mustard
• chili powder
• curry powder
• pepper
• sugar

Instructions

1. 1 Place the bacon in a skillet and cook over medium-high heat until crisp and evenly brown. Drain on paper towels. When cool, crumble into small pieces.
2. 2 Using the same skillet, add the peppers and onion; stir and cook over medium-high heat until transparent and tender, about 5 minutes.
3. 3 Pour the black beans, tomatoes, and water into a large pot. Stir in the peppers, onion, salt, cumin, dry mustard, chili powder, curry powder, pepper, and sugar. Bring to a boil, reduce heat to medium, cover, and simmer 20 to 25 minutes. Serve hot sprinkled with bacon, and other toppings of your choice.

By CHEFSTEFANIE

Ingredients

• ✓ black-eyed pea
• lime
• cilantro
• red wine vinegar
• black pepper
• cayenne pepper
• salt
• chili powder
• garlic powder
• cumin
• oregano
• black bean
• avocado
• corn
• water
• garlic
• jalapeno pepper
• olive oil
• red onion
• tomato
• green bell pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss bell pepper, tomatoes, onion, and 2 tablespoons olive oil in a mixing bowl until vegetables are coated. Spread mixture onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring gently every 5 minutes, until vegetables are lightly browned, 20 to 30 minutes.
4. 4 While vegetables are roasting, heat remaining 2 tablespoons oil in a medium pot over medium-high heat. Add jalapeno and garlic and saute for 2 minutes. Add water and 1 cup corn; bring to a simmer. Reduce heat and simmer for 10 minutes.
5. 5 Add avocado to the pot and puree soup with an immersion blender.
6. 6 Stir in the remaining corn, black beans, black-eyed peas, roasted vegetables, oregano, cumin, chili powder, salt, cayenne, and black pepper. Cook until heated through, about 5 minutes.
7. 7 Remove soup from the heat. Stir in vinegar, cilantro, and lime juice. Ladle into bowls and serve.

By Chef Mo

Ingredients

• ✓ black-eyed pea
• celery
• carrot
• parsley
• onion
• mint
• olive oil
• orange
• lemon
• garlic
• coriander
• salt
• black pepper
• brown sugar

Instructions

1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

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
• 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