Best 4 Barbecued Black Eyed Peas Recipes
# Barbecue Black-eyed Peas: A Taste of Southern Comfort
Immerse yourself in the captivating world of Southern cuisine with this delectable journey into the art of barbecue black-eyed peas. A harmonious blend of tradition and innovation, this dish is a symphony of flavors that will tantalize your taste buds and leave you craving for more.
Our culinary expedition begins with our signature barbecue black-eyed peas recipe, a timeless classic that has stood the test of time. Succulent black-eyed peas are enveloped in a rich, smoky barbecue sauce, infused with a symphony of spices that dance on your palate. But that's not all; this article also offers a delightful array of variations, each adding a unique twist to this Southern staple.
Venture on to discover the secrets of our slow cooker black-eyed peas, a testament to the power of time and patience. As the peas simmer gently in a flavorful broth, they absorb a symphony of herbs and spices, resulting in a dish that is both tender and bursting with flavor.
And for those who love the convenience of modern cooking, our instant pot black-eyed peas recipe is a culinary marvel. With just a few simple steps, you can conjure up a pot of perfettamente cooked black-eyed peas, enveloped in a velvety sauce that will transport you to the heart of the Deep South.
No matter your taste or dietary preferences, our collection of barbecue black-eyed peas recipes has something for everyone. So, gather your ingredients, fire up your grill or kitchen appliances, and embark on a culinary journey that will leave you enchanted.
TEXAS BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the bacon in a skillet over medium-high heat. Add the celery, scallions, chili powder and salt. Cook, stirring, 4 minutes. Add the black-eyed peas and 3/4 cup water. Reduce the heat to medium and warm through, 5 minutes. Top with the chopped parsley.
GRILLED STEAK WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.
- Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.
Nutrition Facts : Calories 705, Fat 45 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 711 milligrams, Carbohydrate 33 grams, Fiber 8 grams, Protein 41 grams
BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean. As a child of both continents, I honor the rich legacy of the ancestral foodways created from this magical bean. In these patties, black-eyed peas and amaranth create a creamy yet textured foundation on which to layer the umami-rich flavors of mushroom, miso, and tamari and the piquancy of parsley, onion, and Scotch bonnet chiles. Using flaxseed meal as a binding agent not only means this dish is easily vegan, it also grants the patty an earthy final note that resonates on a sunny summer day in the backyard. (If you'd like, you can also cook these in a skillet on the grill.) I serve these patties with an easy sweet-and-tangy barbecue-mayo sauce-which can also be used as a dipping sauce for sweet potato fries or a dressing for a grain bowl or salad-and chowchow.
Provided by Jocelyn Jackson
Categories Dinner Vegetarian Green Onion/Scallion Mushroom Parsley Mayonnaise Mustard Lemon Juice Vinegar miso Summer Hamburger Vegan Peanut Free Dairy Free
Yield 6 servings
Number Of Ingredients 22
Steps:
- Patties
- Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
- Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp. salt in a food processor. Sprinkle 1-2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you've got one) and form into patties that match the size of your buns. Freeze 30 minutes.
- Sauce and assembly
- While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.
- Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)
- Build burgers with patties, buns, sauce, and chowchow.
- Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.
SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
- Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.
Nutrition Facts : Calories 308 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 49 milligrams, Sodium 1073 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams
Tips:
- Soak the black-eyed peas overnight: This will help them cook more evenly and quickly.
- Use a variety of spices: BBQ sauce, brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and pepper are all great options.
- Cook the peas until they are tender: This will take about 1-2 hours. You can check the peas by tasting them or by piercing them with a fork.
- Serve the peas hot or cold: They are delicious either way!
- Garnish the peas with fresh herbs: Chopped cilantro, parsley, or green onions are all great options.
Conclusion:
Barbecued black-eyed peas are a delicious and easy-to-make side dish that is perfect for any occasion. They are packed with flavor and can be served hot or cold. So next time you are looking for a tasty and healthy dish to serve at your next gathering, give barbecued black-eyed peas a try!
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