Thanks!

Lots of bacon or ham. Pork fat FTW.

https://texags.com/forums/38/topics/1762750

This recipe has been on the Houston board for years. It's really good.

I'm going to try this one, except with fried pork chops instead of pork belly. I've never enjoyed the traditional slow cook with pork recipes, so hopefully this salad style will be better

Creole Blackeye Peas

In 2 TBD melted butter, sautee one chopped onion and I small chopped green pepper.

Add 2 packages or 2 cans blackeye peas, 1can Rotel tomatoes, 1- 8 oz. can of tomato sauce, 2 TBS chopped parsley, 1 bay leaf, 2 cubes chicken bouillon, 1/2 tsp celery seed, 1 clove chopped garlic, Salt and pepper.

Simmer covered for 20 minutes.

Add 1 cup cooked rice and one pound sliced sausage. Simmer 15 minutes.

We took thermos bottles full of this to eat before the '88 Cotton Bowl vs. ND. They brought us good luck.

I'm smoking a small 4 lb pork butt to shred into my peas tomorrow, I usually just throw what we have in the pantry in them (garlic, onion, jalapenos, a little salt pork, rotel and sometime a little breakfast sausage). Always eat in them for a couple days with cornbread and greens with some chili tepin vinegar hot sauce. Prayers for those near me during the Orange bowl.

https://www.allrecipes.com/recipe/96563/classic-texas-caviar/

Great with Frito scoops.

The best black eyed peas I ever ate.

Personally I like black eyed peas. I make them soupy. Throw 1lb peas, can of rotel, fresh cut onion, and if adventurous a smoked turkey part. Add enough chicken broth to cover easily, some salt and pepper and turn on crock pot.

This year I tried soaking them overnight and don't think it made much of a difference

But the family still ate all 2 cans of peas I used, so it must have been good!

brd79 said:

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This year I tried soaking them overnight and don't think it made much of a difference

But the family still ate all 2 cans of peas I used, so it must have been good!

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you soaked canned black eyed peas?

What's with all the canned peas?

We sort, rinse, soak a few min, and rinse again. Then crockpot or stovetop simmer a few hours with ham hocks. One of my favorite meals of the year.

I assume you live in Dallas. If so, check out the Black Eyed Peas (and Collard Greens) at Sweet Georgia Brown on East Ledbetter. By far the best I've ever had, and definitely not for those counting calories.

For the last 20 yrs every individual serving of BEP gets a topping that consists of cubed avocado, chopped tomato, S&P and a tabls of Mayo at mixed together and left chunky. Top the BEP with this and you'll never go back to just plain.

A little late for New Year's, but here goes

Dice 2 strips of thick cut bacon and fry until almost but not quite crisp

Finely dice an onion, a red bell, pepper, and a roasted, skinned poblano and saute that for 5~10 minutes.

Finely dice 2 cloves of garlic and continue sauting for another minute or two. Add a pound of fresh peas and however much water the container tells you to, but substitute chicken stock for the water. Toss in a bay leaf, a couple sprigs of fresh thyme, and however much freshly ground black pepper you can stand.

Simmer until the peas are tender and serve with a side of cornbread and medium rare ribeye or strip.

No texags recipe will pass muster unless it has clam juice

But we're talking about blackeyed peas, not clam chowder or micheladas.

Cook as directed but add a Greenberg smoked turkey leg.


Best peas ever. Amazing.

I did spadillys recipe from Houston board last week. Excellent.

Had ham, bacon, sausage, and lots of spices/herbs.