Best 3 Emerils Stewed Black Eyed Peas Recipes
Emeril's Stewed Black-Eyed Peas is a hearty and flavorful Cajun dish. It's made with black-eyed peas, smoked sausage, ham, and a variety of vegetables. The dish is seasoned with a blend of spices, including cayenne pepper, paprika, and garlic powder. It's a popular dish to serve on New Year's Day in the Southern United States, as black-eyed peas are said to bring good luck and prosperity in the coming year. It's a delicious and easy-to-make dish that's perfect for a winter meal.
Here, this article provides two versions of Emeril's Stewed Black-Eyed Peas recipe:
1. Emeril's Traditional Stewed Black-Eyed Peas: This classic recipe is made with dried black-eyed peas that are soaked overnight before being cooked. It's a more time-consuming process, but it results in a flavorful and hearty dish.
2. Emeril's Quick and Easy Stewed Black-Eyed Peas: This version of the recipe uses canned black-eyed peas, making it a much quicker and easier meal to prepare. It's perfect for a busy weeknight dinner.
Both recipes are delicious and easy to make, so you can choose the one that best suits your time and budget.
EMERIL'S STEWED BLACK-EYED PEAS
Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife score the fat on the ham hocks 1/4-inch deep.
- Heat the vegetable oil in a large heavy stockpot over medium high heat.
- Add the tasso and cook, stirring often, until heated through, about 3 minutes.
- Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
- Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
- Cook, stirring often for 2 minutes.
- Add the black-eyed peas and chicken stock.
- Bring to a boil over high heat.
- Reduce heat to medium low.
- Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
- Remove the bay leaves and discard.
- Cut the meat from the hock, discarding the skin and bones.
- Return meat to the pot.
- Stir in the parsley.
- Serve.
STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
STEWED BLACK-EYED PEAS WITH COUNTRY HAM
Provided by Food Network
Categories side-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
Tips:
- Choose the right beans: Black-eyed peas are the traditional choice for this dish, but you can also use other types of beans, such as pinto beans, navy beans, or Great Northern beans.
- Soak the beans: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, such as onions, celery, bell peppers, and tomatoes. You can also add other vegetables, such as carrots, potatoes, or corn.
- Add some spices: Spices, such as garlic, cumin, paprika, and cayenne pepper, add flavor to the dish. You can also add other spices, such as oregano, thyme, or rosemary.
- Cook the beans until tender: The beans should be cooked until they are tender but still hold their shape. This usually takes about 1-2 hours.
Conclusion:
Emeril's Stewed Black-Eyed Peas is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover ham or bacon. With a few simple tips, you can make this dish your own and enjoy it for years to come.
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