Best 3 Traditional Black Eyed Peas Recipes

Black-eyed peas, also known as cowpeas, are a versatile and flavorful legume that has been enjoyed in various cuisines around the world for centuries. Originating from Africa, these small, creamy-colored beans with a distinctive black spot have become a staple in many traditional dishes. Their mild, nutty flavor and ability to absorb the surrounding flavors make them perfect for stews, soups, salads, and side dishes.

This article presents a collection of traditional black-eyed pea recipes that showcase the diverse culinary possibilities of this humble ingredient. From the classic Southern-style Hoppin' John, a comforting combination of black-eyed peas, rice, and smoked pork, to the aromatic and spicy Louisiana Black-Eyed Peas with Andouille Sausage, each recipe offers a unique taste adventure.

For those who prefer a lighter option, the Black-Eyed Pea Salad with Corn and Avocado is a refreshing and colorful dish that combines the goodness of black-eyed peas with the sweetness of corn and the creamy richness of avocado. The Black-Eyed Pea and Collard Greens Soup is a hearty and nourishing meal that is perfect for cold winter days, while the Black-Eyed Pea Curry adds an exotic touch with its blend of aromatic spices and coconut milk.

Whether you're looking for a hearty main course, a flavorful side dish, or a healthy and satisfying salad, these traditional black-eyed pea recipes have something for everyone. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to explore the delicious world of black-eyed peas!

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL BASIC BLACK EYED PEAS

Traditional Basic Black Eyed Peas image

Here's a recipe for basic black-eyed peas with bacon or hog jowl and spicy seasonings and herbs, along with garlic and vegetables. These peas are delicious with cornbread or corn muffins and seasoned greens.

Provided by Annacia

Categories Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces black-eyed peas
1/2 lb lean salt pork or 1/2 lb thick lean bacon, diced
1 cup chopped onion
1 carrot, peeled and diced
4 garlic cloves, smashed and minced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fresh ground black pepper
1 teaspoon dried leaf thyme
1/4 teaspoon dried oregano leaves
2 teaspoons salt (to taste)
1 dash Tabasco sauce (optional)

Steps:

Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
Cover with water and bring to a boil.
Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
Add peas and enough water to cover by 2 inches.
Add pepper flakes, black pepper, thyme, and oregano.
Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
Serve with hot baked cornbread and a tossed salad.

Nutrition Facts : Calories 512.4, Fat 40.7, SaturatedFat 14.7, Cholesterol 51.1, Sodium 1531, Carbohydrate 28, Fiber 8.5, Sugar 2.5, Protein 11.2

TRADITIONAL BLACK-EYED PEAS

Traditional Black-Eyed Peas image

Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 9

Ingredients

1 pound fresh shelled black-eyed peas or 1 one-pound package (2 1/2 cups) dried black-eyed peas
5 whole black peppercorns
1 bay leaf
1 medium onion, peeled and quartered
1 jalapeno pepper, halved
1 ham hock
1 small bunch curly or flat-leaf parsley
4 cloves garlic, peeled
Salt and freshly ground pepper

Steps:

Place either fresh or dried black-eyed peas in a colander, and rinse them under cool running water. Transfer to a medium stockpot. Cover with about 2 inches of water. Add the peppercorns, bay leaf, onion, jalapeno pepper, ham hock, parsley (including stems), and garlic. Cover, and bring just below the boiling point over medium-high heat. Uncover, reduce heat to a simmer, and cook just until the peas are tender when bitten, about 45 minutes for dried peas (though cooking time will vary with the age of dried peas). Do not stir the peas while they are cooking because they can break down too much. Add salt and pepper to taste during the last 10 minutes of cooking.
The peas will keep in their cooking liquid for about 3 hours at room temperature. Then they may be stored in an airtight container in the refrigerator for 1 to 2 days. Serve black-eyed peas hot, along with their cooking liquid, in individual bowls. If desired, the meat from the ham hock may be shredded and served with the peas, along with the garlic and jalapeno peppers from the pot. Serve with hot skillet cornbread.

DAVE'S GEORGIA BLACK EYED PEAS

Dave's Georgia Black Eyed Peas image

Enjoy and serve with cornbread.

Provided by Dave

Categories Side Dish Beans and Peas

Time 16h35m

Yield 16

Number Of Ingredients 8

Ingredients

2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon
½ cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste

Steps:

Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 31.3 g, Cholesterol 50.8 mg, Fat 25.2 g, Fiber 5.4 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 1176.8 mg, Sugar 1.3 g

Tips:

Choose dry black-eyed peas that are uniform in size and color, and avoid any that are shriveled or wrinkled.
Rinse the black-eyed peas thoroughly before cooking to remove any dirt or debris.
Soak the black-eyed peas in water for at least 4 hours, or overnight, to reduce the cooking time and help them cook more evenly.
Use a large pot or Dutch oven to cook the black-eyed peas, as they will expand as they cook.
Add aromatics such as onion, garlic, and celery to the pot to enhance the flavor of the black-eyed peas.
Season the black-eyed peas with salt, pepper, and other spices to taste.
Simmer the black-eyed peas for at least 1 hour, or until they are tender but still hold their shape.
Serve the black-eyed peas hot with your favorite sides, such as rice, cornbread, or collard greens.

Conclusion:

Black-eyed peas are a delicious and versatile legume that can be enjoyed in a variety of dishes. Whether you're making a traditional Southern New Year's Day dinner or simply looking for a healthy and flavorful meal, black-eyed peas are a great option. With a little planning and preparation, you can easily create a delicious and satisfying black-eyed pea dish that the whole family will enjoy.