Best 4 Neelys Black Eyed Peas Recipes

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Black-Eyed Peas: A Southern Delicacy with a Twist

Black-eyed peas, also known as cowpeas, are a staple in Southern cuisine, often served for good luck on New Year's Day. Our curated collection of recipes takes this humble legume to new heights, offering a variety of flavors and culinary experiences. From the classic Southern-style black-eyed peas with ham hocks and smoked sausage to creative twists like black-eyed pea burgers and salads, our recipes cater to diverse tastes and preferences.

1. Southern Style Black-Eyed Peas: Embark on a culinary journey to the American South with this traditional recipe. Simmered with ham hocks, smoked sausage, and aromatic spices, these black-eyed peas deliver a hearty, comforting dish that's perfect for a family gathering.

2. Black-Eyed Pea Salad: Experience a refreshing take on the classic with this vibrant black-eyed pea salad. Crisp vegetables, tangy vinaigrette, and a sprinkling of crumbled bacon create a delightful medley of flavors and textures, making it an ideal side dish for picnics or potlucks.

3. Black-Eyed Pea Burgers: Get ready to tantalize your taste buds with these innovative black-eyed pea burgers. Packed with protein and brimming with spices, these burgers are a healthier alternative to traditional beef burgers, served on soft buns with your favorite toppings.

4. Black-Eyed Pea and Brown Rice Pilaf: Discover a wholesome and flavorful combination in this black-eyed pea and brown rice pilaf. Whole grain brown rice, tender black-eyed peas, and a blend of spices come together to create a nutritious and satisfying dish, perfect for a weeknight meal or a healthy lunch.

5. Hoppin' John: Delve into the culinary heritage of the Lowcountry with this classic Hoppin' John recipe. Black-eyed peas, cooked with rice, onions, bell peppers, and a hint of spice, create a comforting and flavorful dish that's often served with collard greens and cornbread, embodying the essence of Southern comfort food.

Indulge in the delectable world of black-eyed peas with our carefully curated collection of recipes. Whether you prefer the traditional Southern style, a refreshing salad, innovative burgers, a wholesome pilaf, or the iconic Hoppin' John, our recipes offer a culinary adventure that's sure to satisfy your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

NEELY'S BLACK EYED PEAS



Neely's Black Eyed Peas image

Happy New Years 2012!

Provided by a.l. blair

Categories     Other Main Dishes

Number Of Ingredients 1

1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted) 2 tablespoons vegetable oil 6 ounces pork shoulder, diced into 1/2-inch cubes 4 strips thick sliced bacon, cut into 1/2-inch pieces 1 medium onion, small diced 4 garli

Steps:

  • 1. If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours. (Cooks Note: Using the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.) Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl

BLACK EYED PEAS



Black Eyed Peas image

My friends and I love to share different recipes. My friend made these after watching "The Neely's on Foodnetwork" make theirs. Although we really dont cook with a lot of pork we decided to alter their recipe to fit our tastes. So this is a great recipe when ur trying to use up that extra turkey meat. This recipe does have alot of turkey in it so u can either omit a leg or add more beans.

Provided by alwaystawnya

Categories     Beans

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 red pepper
1/2 green pepper
1 onion
1 1/2 lbs black-eyed peas (overnight soaked,rinsed, and drained)
2 turkey legs (cooked, remove bones)
2 turkey wings, 9remove bones (cooked)
4 slices turkey bacon, cut in 1/2 slices
basil
sage
rosemary
thyme
2 teaspoons red pepper flakes
6 cups stock (chicken, turkey, or vegetable)
2 tablespoons butter

Steps:

  • In a large pot heat butter until it melts. Add bacon and brown. Add onion until translucent. Add legs and wings. Make sure the meat gets shredded. Add all seasonings. Cook for about 2 minutes until seasoning is coated to the meat. Add the stock and simmer for about 30 minutes until it comes to a boil. Add the peas, red and green peppers. Simmer on low, covered for about an hour and a half. I serve over rice.

Nutrition Facts : Calories 539.1, Fat 26.5, SaturatedFat 8.6, Cholesterol 203.6, Sodium 552.1, Carbohydrate 14.1, Fiber 3.5, Sugar 1.2, Protein 58.3

BLACK-EYED PEAS



Black-Eyed Peas image

Provided by Jason Epstein

Categories     side dish

Time 2h45m

Yield 4 servings (with leftovers)

Number Of Ingredients 7

1 1/2 cups dried black-eyed peas (or use fresh in season)
1/2 pound pancetta, cut into 1/4-inch dice
1 medium sweet onion, halved through the stem and thinly sliced
2 cups chicken stock
1 teaspoon fresh thyme leaves (no stems)
1/2 cup loosely packed flat parsley leaves, chopped
Maldon or other sea salt and freshly ground pepper to taste

Steps:

  • Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)
  • Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.
  • Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 750 milligrams, Sugar 8 grams, TransFat 0 grams

SOUTHERN BLACK-EYED PEAS



Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

  • Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.

Tips:

  • Soak the black-eyed peas overnight. Soaking the peas helps to soften them and reduce cooking time. If you don't have time to soak the peas overnight, you can quick-soak them by boiling them for 2 minutes, then removing them from the heat and letting them stand for 1 hour.
  • Use a variety of spices. The spices in this recipe give the black-eyed peas a delicious flavor. You can adjust the amount of spices to your taste.
  • Cook the black-eyed peas until they are tender. The peas should be tender but still hold their shape. If the peas are not cooked long enough, they will be hard. If the peas are cooked too long, they will become mushy.
  • Serve the black-eyed peas with your favorite sides. Black-eyed peas are a versatile dish that can be served with a variety of sides. Some popular sides include rice, cornbread, and collard greens.

Conclusion:

Black-eyed peas are a delicious and affordable dish that is perfect for any occasion. They are easy to make and can be served with a variety of sides. Next time you are looking for a tasty and healthy meal, give black-eyed peas a try.

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