Food Geek Friday: Black Eyed Peas

I love black eyed peas but hardly ever eat them outside of January 1st. (If you're unfamiliar with the tradition - it's a Southern thing.)  However, they're at my farmers market right now, so I found myself inspired.  I found few recipes that used fresh peas, so I did the following two based on different things I saw from other recipes.  After the recipes are options for jazzing up leftovers because unless you're cooking for multiple people, you'll have some. Black Eyed Peas, v.1

  • fresh black eyed peas - no idea on the actual quantity. There was a quart sized ziplock full of them.
  • 1 lb ground sausage
  • 1 can rotel
  • 3 cloves garlic
  • 2 bay leaves
  • vegetable stock
  1. Wash peas and pull out any bad ones.
  2. Brown sausage and drain.
  3. In a large stock pot, saute garlic in a little olive oil. Add in rotel, bay, black eyed peas and sausage.  Top with vegetable stock until everything is just covered.  Bring to a boil.  Once boiling, lower heat to a simmer and cover the pot.  Simmer until peas are to desired done-ness, approximately an hour.

Black Eyed Peas, v.2

  • fresh black eyed peas - see above
  • 1/2 lb. ground sausage
  • 1 small onion, diced
  • diced jalapeno to taste
  • 2 bay leaves
  • vegetable stock.
  1. Wash peas and pull out any bad ones.
  2. Brown sausage and drain.
  3. In a large stock pot, saute onion and jalapenos in a little olive oil. Add in bay, black eyed peas and sausage.  Top with vegetable stock until everything is just covered.  Bring to a boil.  Once boiling, lower heat to a simmer and cover the pot.  Simmer until peas are to desired done-ness, approximately an hour.

Add ins:

  • Leave or add in extra stock for soup
  • Drain liquid for side dish
  • Serve over or with cornbread
  • Add in rice to soak up the liquid
  • Extra stock and pasta (photo with v. 2)
  • Flour and milk to create into a gravy. Serve over toast or biscuits.
  • Simmer to reduce the liquid.  Serve over creamy parmesan polenta.