Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ black-eyed pea
• bacon
• olive oil
• onion
• garlic
• thyme
• white wine
• chicken broth
• cauliflower
• black pepper

Instructions

1. 1 Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
2. 2 Heat olive oil over medium heat in the same pot. Add onion, garlic, and thyme; cook and stir until onion is softened, about 10 minutes. Stir in wine; cook until slightly reduced, about 4 minutes. Add chicken broth, black-eyed peas, and cauliflower florets. Season with black pepper. Bring to a boil. Reduce heat, cover, and simmer soup until flavors combine, about 20 minutes.
3. 3 Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.

By tiger77

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
• olive oil
• onion
• green bell pepper
• celery
• chicken broth
• brown rice
• tomato
• green chile
• tomato
• garlic

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, pepper, and celery; cook until tender.
2. 2 Pour in chicken broth; stir in rice, black-eyed peas with liquid, diced tomatoes with green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer for 45 minutes, or until rice is tender. Add water if gumbo is too thick.

By Lynn Blackwelder Patterson

Ingredients

• ✓ black-eyed pea
• bacon
• tomato
• onion
• jalapeno pepper
• garlic
• salt
• black pepper
• water
• beef bouillon
• swiss cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
2. 2 Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
3. 3 Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

By Genie Harris

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
• 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
• 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
• 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
• 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