Black Eyed Peas and Rice

This a favorite of my wife's and pretty much every one down south cooks black eyed peas but my spouse must have it over rice, the better to soak up the juice. And of course we have to use frozen where she grew up with the ones her mother put up every year. Now that is a story for another day how our eating habits are so different today in fact I'll write about it on my next post. Now back to today.
2 2/3 cups fresh or frozen black eyed peas
2-3 slices of bacon
1/2 large onion chopped(yellow)
stalk celery diced
3 cloves garlic
4 cups chicken broth
pinch of salt and pepper to taste
In a dutch oven cook bacon until crisp, set aside on paper towel to drain
Cook onion,celery,garlic in bacon drippings until tender, add broth,salt,pepper and peas.
Bring to a boil and skim top if necessary
Lower to simmer add bacon and cook 30 min to 1 hour till peas are tender
Serve over rice or as side.

Balsamic Black Eyed Peas

This is from a friend of mine from work. Mike C loves balsamic vinegar and has turned us on to some good recipes. This is a good one for the summer months and goes great with some fresh home grown tomatoes.

1 Ham steak (we had some frozen pieces of a honey ham left over and used this)
1 can black eyed peas drained

1/2 onion chopped

1/2 bell pepper chopped

1/2 cup celery chopped

1 teaspoon honey or syrup- we used honey as we are on the honey for health kick right now.

1/2 teaspoon salt

1 Tablespoon balsamic vinegar

1 Tablespoon olive oil.

Cook ham steak until golden then chop in pieces

Place back in skillet and add honey,black eyed peas and olive oil. Heat for a few minutes

Add balsamic vinegar gently stir

remove from heat and add other ingredients and stir.

Serve cold.

New Years Black eyed Peas

We placeed this over rice and did add some red pepper flakes and garlic and a little Zaterans as we like it spicy.

from All recipes by dicentra
2¼ hours 10 min prep

#1 lb dried black-eyed peas
2 cups chopped cooked ham
salt and pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14 1/2 ounce) can whole tomatoes


Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full.
Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied.
Add tomatoes to pot. Bring all ingredients to boil.
Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.