Let's talk blackeyed peas

I like to cook down some smoked sausage and tasso in some trinity and butter for a good bit, then add a few cans of the jalapeno black eyed peas. Don't drain them. Bring it to a boil and then simmer for a probably 45-60 minutes and then start mashing the beans up against the side. I'll do that over the next 15-30 minutes every so often, stirring it up a good bit. Gets the beans nice and creamy. salt, pepper and some slap ya mama. They are delicious.

Got me a brisket i'm going to smoke just to freeze in packages to have smoked brisket to add to meals, such as this. So next pot of black eyed peas i'll make will have smoked brisket in them cooked down in the trinity.

Using Dried black eyed peas

Rinse well, Add to boiler with 2-3 X water. Bring to a simmer, then soak overnight. Next day, drain water, rinse and back to boiler with 1 -2 X water, Salt, sugar, Oil, and country ham. Buy a Ham slice and add all of it. Boil for an hour and they should be done. Instructions on bag should tell you amount of salt and sugar.

Make cabbage slaw and cornbread. Enjoy. Add cooked rice and butter sauteed onions, celery and bell pepper to leftovers to make Hoppin John nex day. A little sausage in the hopping john would be good too.

Simple recipe since they cook much faster than red beans.

1 lb. dry black eye peas
1 medium onion diced
1 bell pepper diced
2 stalks celery diced
3 cloves garlic minced
2 bay leaves
1 lb. seasoning ham or smoked sausage, or a combination of both
2 tbsp. Worcestershire sauce
Hot sauce to taste
Salt and Pepper to taste-------do this at the end so you don't over-season

I let my beans soak in a bowl of hot water while I prep all the other stuff.

I like to add just a bit of oil in the bottom of the pot I use to cook the peas in and lightly brown the meat for a bit, then add the trinity and let that cook down for a few minutes before adding the garlic to cook down a few more minutes.

Then I drain the beans and add them to the pot and use enough water to cover them by about 1 inch. Bring it to a boil, lower the fire so they are simmering and add the Worcestershire, hot sauce and bay leaves and let cook. I use a metal heat diffuser when cooking low and slow things on my stove. It goes between the fire and the bottom of the pot and more evenly distributes the heat so there's little chance of scorching.

I let them cook for a couple hours and check them several times during the cooking process to see if any liquid is needed. They will break down much quicker than red beans and should be done in about 2 hours time.

Check for seasoning and add salt and pepper if you need to.

You've inspired me to make a pot of blackeyed peas this weekend. I bought some sausage and ham hocks this week on my way back from visiting my Dad. Maybe I'll make cornbread too.

I pretty much cook all my beans the same way - soak overnight and drain, sautee onions, bell peppers and celery, brown my meats (I usually use two or three different types of meat - something with a bone like hocks, turkey necks or a hambone, along with smoked sausage, pickled pork, ham), then add the beans along with salt, pepper, Tony's, hot sauce and enough water to cover. Lately I've been making beans in the crock pot, because it's so bloody easy.

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That sounds good tbh. I don’t have a metal diffuser but I think I’m gonna try this!

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Then just be sure to keep them stirred more often so they don't scorch.

Soak dried beans overnight, cook 3-4 strips of bacon cut in about 1" pieces, cook trinity in bacon grease add sausage to brown, add beans and water, cook till done,

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a map dot

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A stop sign on a black top
I caught the first bus I could hop from there…

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gumbo2176

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Your recipe is pretty much what I do. I don’t usually add celery and prefer just some sort of ham or pickled pork to smoked sausage in black eyes, but your method is on the money.

Again, I have reported this to the admin for review.