Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• pepper
• salt
• butter
• cabbage
• thyme
• green onion
• coconut milk
• chicken broth
• long-grain white rice
• garlic
• onion
• olive oil
• chicken breast
• chicken drumstick
• chicken thigh
• chicken breast
• scotch bonnet pepper

Instructions

1. 1 Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
2. 2 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. 3 Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
4. 4 Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.

By Tatiana

Ingredients

• ✓ black-eyed pea
• olive oil
• cajun seasoning

Instructions

1. 1 Line a baking sheet with paper towels; spread drained peas out in an even layer, discarding shells and mushed peas. Pat dry with additional paper towels.
2. 2 Preheat an air fryer to 400 degrees Fahrenheit (200 degrees C) according to manufacturer's instructions.
3. 3 Whisk oil and Cajun seasoning in a bowl. Stir in peas until evenly coated.
4. 4 Place peas in the basket of the air fryer. Cook for 7 minutes. Shake the basket and cook 7 minutes more.

By Soup Loving Nicole

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
• 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
• 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
• 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
• vegetable broth
• long grain rice
• olive oil
• onion
• cajun seasoning

Instructions

1. 1 Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a pot over medium-high heat. Sauté onion in hot oil until translucent, 5 to 7 minutes. Stir cooked rice, black-eyed peas, and Cajun seasoning into onion.
3. 3 Cover the pot with a lid and cook until flavors blend, about 10 minutes.

By plasticmsg

Ingredients

• ✓ black-eyed pea
• coconut milk
• corn
• tomato paste
• curry powder
• sugar
• salt
• water
• basmati rice
• salt

Instructions

1. 1 Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
2. 2 Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
3. 3 Mix rice and curry sauce together in a large bowl.

By SN

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
• bacon
• onion
• water
• chicken bouillon
• salt
• pepper
• potato

Instructions

1. 1 Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
2. 2 Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

By EmpressChristine

Ingredients

• ✓ black-eyed pea
• vegetable oil
• red onion
• corn
• white rice
• thyme
• garlic salt
• cayenne pepper
• spinach

Instructions

1. 1 Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.
2. 2 Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

By MsIndy69

Ingredients

• ✓ black-eyed pea
• black bean
• garlic powder
• cumin
• ginger
• salt
• onion flake
• brown mustard
• hot pepper sauce

Instructions

1. 1 In a saucepan over medium heat, combine the black beans and black-eyed peas with their juices. Season with garlic powder, cumin, ginger, salt, onion flakes, mustard, and hot pepper sauce. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes to combine the flavors.

By Ron Rahe

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
• instant white rice
• ground beef
• green bell pepper
• onion
• beef broth
• tomato
• green chile
• water

Instructions

1. 1 Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease.
2. 2 Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
3. 3 Cover, and cook on Low for 4 to 6 hours.

By Sandy Clark Gerhardt

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