Best 5 Black Eyed Pea Con Queso Recipes

BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS

Steps:

• Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
• In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
• Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
• Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.

BLACK-EYED PEA CON QUESO

Steps:

• Melt butter in a large Dutch oven; add onions and garlic and saute until tender.
• Add cheese and cook over low heat, stirring constantly until melted.
• Stir in peppers and peas.
• Cook stirring often until thoroughly heated.
• Serve with tortilla chips.

BLACK-EYED PEA DIP CON QUESO

Steps:

• Melt butter in heavy pot.
• Add onion and garlic.
• Saute until tender.
• Reduce heat and add cheese and peppers.
• Cook over low heat stirring constantly.
• Stir in peas and heat through.
• Serve with chips.

BLACK EYED PEA CON QUESO

Steps:

• melt butter in large pot. add onion. cook until tender, add garlic, cook foe one minute. add cheese. cook over low heat, stirring constantly until cheese is melted. add peppers and cheese. cook until thoroughly heated. thin with juice from pickled jalapenos is needed. serve.

SPICY BLACK-EYED PEA DIP

Steps:

• In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
• Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
• Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
• Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
• Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
• Serve with Frito Scoop chips or corn bread.