[Mo1]

Hey Swervie ... What was that recipe for the ham & belack eye peas again????

[Canadian Outrage]

tee heeeeeeeee. WHAT is a BELACK pea??? FOFL!!

[Servant of the 9]

What was that recipe for the ham & belack eye peas again????

Use frozen blackeyed peas. If you can't get those, be sure teh canned ones were canned fresh, not reconstituted from dry. It will say on the can.

Use a smoked hamhock or ham bone an onion and a bay leaf with the peas and water.

Simmer at least 2 hours, even though they are technically done in 20 minutes, it takes that long for the flavoring

So9

[null and void]

Piltdown woman was kind enough to send me a few:

*Black-eyed peas and sausage

1lb white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces
1/2 lb dried blackeyed peas, boiled until half done
6c water
1 1/2 lbs rice

Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. Cook 45 minutes. Remove cover 5-10 minutes before serving.

*New Year's Day Black-Eyed Peas

1 pound dry black-eyed peas
water
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes

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.

*Black-eyed Peas and Ham

1 pound dried blackeyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
onions, sliced
hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Some people like them almost mushy, but I like them not quite that soft. Season with pepper if you wish. Serve with slices of onion and hot sauce-a smooth cayenne variety.

*Spicy Black-eyed Peas

olive oil
1 cup chopped onion
1 large clove garlic, chopped
1 tsp. cumin
1 tsp. dry mustard
2 tsp. chili powder
1 16 oz. can blackeyed peas (drained)
1 16 oz. can diced tomatoes with chilies
1 tsp white vinegar
salt, pepper

Sauté onion, garlic, and spices in a little oil until the onions are soft. (Be very careful not to brown the garlic). Add the peas and tomatoes. Simmer for 20 minutes Add the vinegar, salt, and pepper. Serve over rice, with soft tortillas or cornbread.

*Stove Top Black-eyed Peas

1 1/2 cups dried blackeyed peas
1/2 teaspoon garlic powder
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon chopped onion

1 small piece salt pork or thick bacon piece
Soak the peas overnight in enough water to cover. Drain them, and add to a large pan or Dutch oven, covering with about 2 1/2 cups hot water. Add other ingredients and stir. Simmer for 1 1/2 hours or until peas are soft.

*Black-Eyed Peas and Red Beans

If you, like, you can omit the red beans (and thus skip the soaking step) by using 1 cup total of black-eyed peas.

1/2 cup dry red beans
1/2 cup dry black-eyed peas(*)
1 bay leaf
1/2 tsp. salt
3 slices bacon
1 cup chopped red, yellow, and/or green sweet pepper
1 large onion, chopped (1 cup)
3 cloves garlic, minced
1 tsp. dried thyme, crushed
1/8 tsp. ground red pepper
Dash ground black pepper

Rinse red beans; drain. In a large saucepan combine red beans and 3 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour.)

Drain the red beans, discarding the soaking liquid. Rinse the beans and return them to the saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf, and salt. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or till peas and beans are tender. Drain, discarding the bay leaf

Meanwhile, in a large skillet cook bacon till crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.

Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook till vegetables are tender. Stir in beans, peas, and bacon. Heat through. Makes 6 side-dish or 3 main-dish servings. (*) Note: If you cannot find dry black-eyed peas, substitute 1 1/2 to 2 cups of frozen or drained canned peas for each 1/2 cup of dry peas. Add the last 15 minutes of cooking.