Who is cooking them today? Post up some recipes and pictures.

I Cook the blow every year and it's fantastic:


1 bag black eyed peas
1 ham hock
2Cups chopped onion
1 bunch green onion
1 cup chopped bell pepper
2 cloves garlic
1 1/2 teaspoon salt
1 teaspoon red pepper
1 teaspoon black pepper
3+ dash tobasco
1 tablespoon wortershire
8 oz tomato sauce
1/4 teaspoon thyme
1/4 teaspoon oregano
2# sausage

1. Cook peas and pork covered for 45 minutes

2. Add everything else except sausage and cook another 45 minutes (simmer)

3. Uncover and add cut up sausage. Cook 45 minutes

This recipe has quite a few fans, including me.

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

Super easy. Super delicious.

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

The bag of frozen I got at the HEBery said in spanish on the back........Frijole Ojos de Cabras......which if my spanish to english translation is close means Goat Eye Beans

I prefer them in a dip.

Soften 1/2 cup onion in butter. Add in:

Can black eyed peas, rinsed
Block of cream cheese
1/2 cup sour cream
Can of Rotel
Chopped pickled jalapeño to taste
1/4 tsp comino
Tony C's to taste

Mix well, transfer into a baking dish, and top with shredded cheese. 20-25 minutes at 350-degrees. Serve with tortilla chips.

The frozen pack was the second batch. I lost track of time on the first batch and they overcooked. I tossed them out in the front yard. Whitetail deer love mushy black eyed peas.......

Get a package of fresh ones from the HEB produce section.

2 slices of Better Than Good bacon, diced
1 medium sweet onion, chopped
equal parts red bell pepper and poblano, chopped (enough to equal the onion)
2 serranos, seeded and chopped
2 cloves of garlic, chopped

Cook the bacon in a pot until it hits the chewy stage. Add the onions and chiles with a pinch of salt. Cook until the onions are translucent. Add the garlic and cook for about 5 minutes. Throw in the peas, add enough chicken broth/stock to cover, Add a crap load of freshly ground black pepper. Stir occasionally until they're done and serve with cornbread.