Best 2 Pico Black Eyed Peas Recipes

Indulge in the delightful flavors of Southern cuisine with our collection of delectable black-eyed pea recipes. From the classic Southern staple of Hoppin' John, a harmonious blend of black-eyed peas, rice, and aromatic spices, to the vibrant and tangy Pico Black-Eyed Peas Salsa, bursting with the freshness of tomatoes, cilantro, and lime. Embark on a culinary journey with our hearty Black-Eyed Peas and Cornbread Casserole, a comforting dish that combines the wholesome goodness of black-eyed peas with the savory flavors of cornbread.

For a quick and refreshing treat, whip up our crisp Black-Eyed Pea Salad, featuring a medley of cucumbers, red onions, and a tangy vinaigrette dressing. And for a unique twist, try our Black-Eyed Pea and Avocado Toast, a delightful combination of creamy avocado, savory black-eyed peas, and a sprinkle of chili flakes. Each recipe offers a unique take on this versatile legume, highlighting its distinct taste and adaptability.

Here are our top 2 tried and tested recipes!

HOPPIN JOHN

Hoppin John image

Provided by Kardea Brown

Categories side-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups dried black-eyed peas, rinsed
1 small piece smoked turkey or ham hock
Kosher salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced into 1/2-inch pieces
1 small red bell pepper, diced into 1/2-inch pieces
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 scallions, sliced

Steps:

Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

SPICY BLACK-EYED PEAS

Spicy Black-Eyed Peas image

Provided by Tyler Florence

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
5 dried red chiles, broken up
2 bay leaves
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

Tips:

- Use fresh and flavorful ingredients for the best results. - Adjust the amount of spices to your liking. - Don't be afraid to experiment with different variations of the recipe. - Serve the pico black-eyed peas as a side dish, salad, or even as a dip. - For a vegan version of the recipe, use vegetable broth instead of chicken broth. - If you don't have any fresh cilantro on hand, you can use dried cilantro instead. - Serve the salad immediately or store it in the refrigerator for later.

Conclusion:

Pico black-eyed peas are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of protein, fiber, and vitamins, and they are also a great way to use up leftover black-eyed peas. With just a few simple ingredients, you can make a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy recipe, give pico black-eyed peas a try. You won't be disappointed.