How to Make Slow Cooker Spicy Black-Eyed Peas | Slow Cooker Recipe | Allrecipes.com
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Watch how to make flavorful black-eyed peas in the slow cooker. These black-eyed peas cook over low heat with bacon, ham, cayenne pepper, jalapeno peppers, and cumin.
Black-eyed pea soup recipe, so simple, so good, with Instant Pot or Slow Cooker options
Black-eyed peas delicious nutty flavour marries so beautifully with this sausage and white wine recipe!
Such a simple dish with lots of flavours is a winner on the menu!
Ingredients:
-2 cups black-eyed peas
-2 cups carrots
-1 onion
-1 head of garlic
-4 sausages
-2 cups chicken broth
-2 cups corn
-1/3 cup white wine
-7 cups water
-2 tsp salt
BLACK EYED PEAS SOUP
Eating black eyed peas on Old Years Day is a tradition known to many Trinbagonian families and is believed to bring prosperity in the new year. This is part of our west african heritage here in the caribbean that made its way here via slavery and has survived many generations as the tradition is passed on through family and friends. We're keeping the tradition alive by sharing this simple and delicious black eyed peas soup.
BEST-EVER BLACK-EYED PEA SOUP & AMY’S BROWN SUGAR COLLARDS
BEST-EVER BLACK-EYED PEA SOUP
serves 6-10 people depending on your people
4 slices of uncooked bacon, cut into pieces
a little olive oil and a pad of butter
small yellow onion, chopped
2 carrots, small cubed
2 celery stalks, sliced thinly
1/2 cup all-purpose flour
2 cups beef stock
3 cans black-eyed peas, drained but not rinsed
1/2 tsp garlic powder
1-2 tsp creole seasoning like Tony Chachere's
salt and pepper to taste
In a big, heavy-bottomed soup pot, saute bacon pieces until crisp; remove with a slotted utensil and allow to drain on paper towel. Add oil and butter to bacon fat, and saute chopped onion, cubed carrots, and celery over medium-low heat until tender. Salt and pepper right here. Next, shake flour over sauteed veggies and stir for about 2 minutes until the flour cooks a little. Pour beef stock over veggies and stir well. The stir in drained canned peas. Stir in garlic powder and creole seasoning, plus a little more salt and pepper. Bring to a boil and reduce to a simmer; cover and simmer on low for at least 30 minutes or longer til the liquid thickens a little. You can add a little more beef stock if you'd like it soupier. Taste as you go, adding more s/p or creole seasoning if you'd like! You can eat this ladled into bowls topped with the crumbled bacon and chopped chives. And you can also spoon it over white rice! Either way, yum.
AMY’S BROWN SUGAR COLLARDS
makes about 6 side-servings
6 slices of bacon, cut into pieces
1 medium yellow onion, chopped
3-4 bunches of fresh collard greens
2-3 cups chicken stock
1 Tbsp brown sugar
1/4 tsp red pepper flakes
salt and pepper
Trim greens from their stems and tear into pieces. Set aside. You're going to think that you'll never ever eat that many greens, but they'll wilt down down down. Don't panic! In a large pot with a lid like a 5.5qt dutch oven, saute bacon pieces until crispy; remove with a slotted utensil and drain on a paper towel, reserving the fat in the pot. In the bacon grease, saute chopped onion until tender. Add greens to the pot, and stir. Listen for them to sound like they're frying a little bit. Cover for about 2-3 minutes allowing them to wilt. Remove lid and stir greens. Then add 2 cups of chicken stock, brown sugar, red pepper flakes, and several pinches of s/p. Add crispy bacon pieces. Stir well, and cover. Allow to simmer over low heat for 45 minutes or so until tender. Occasionally lift lid, stir, and taste for seasoning. Add seasoning as needed. Greens can be frozen in freezer bags then reheated in a pot whenever you need them!
Black Eyed Peas!
Black Eyed Peas are a classic Southern dish filled with flavor. This black eyed pea soup recipe with bacon is the perfect thing to eat for New Year’s (a good luck tradition), and it makes a great dinner or side dish for any comforting meal!
RECIPE BELOW: (PRINT RECIPE BELOW)
INGREDIENTS:
½ pound bacon
1 pound dried black-eyed peas
4 cups chicken or vegetable broth
1 large yellow onion diced
2 garlic cloves minced
2 cups water
1 teaspoon Bouquet Garni herb seasoning
1 teaspoon Italian seasoning
2 bay leaves
1 teaspoon granulated sugar
2 teaspoons kosher salt
¼ teaspoon ground black pepper
½-1 teaspoon Tobasco or other hot sauce
1 tablespoon apple cider vinegar
Garnish: chopped fresh parsley
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