Cucumber and Black-Eye Pea Salad

(adapted from eatingwell.com)

For a different approach to traditional southern field peas, try serving them cold. A protein-enriched, cool salad to serve with sandwiches, solo as lunch, or a side dish with dinner on those warm summer evenings, peas may be served mixed in an assortment of salads. Substitute Conks, Pink-Eye Peas, or Zipper Peas for the black-eyed peas if you prefer. Eatingwell.com offers this delicious salad for a tasty change at meal time.

Makes 6 servings, about 1 cup each

Prep and Serve: 20 minutes

EASE OF PREPARATION: Easy

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 teaspoons chopped fresh oregano or 1 teaspoon dried

Freshly ground pepper to taste

4 cups peeled and diced cucumbers

2 cups black-eyed peas, cooked and cooled

2/3 cup diced red bell pepper

1/2 cup crumbled feta cheese

1/4 cup slivered red onion

2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Black-eye Pea Stew

Ingredients:

1 1/2 pounds fresh Black-Eye Peas (or Conk peas) 

1 carrot chopped

1 tbsp olive oil

1 large white or yellow onion, chopped

1 pound smoked beef sausage

4 cups vegetable broth or vegetable and beef broth combination

salt and pepper to taste

1/4 to 1/2 tsp. crushed red pepper flakes

2 dried bay leaves

1 tbsp cider vinegar

28 oz. can (or fresh) tomatoes, diced

10-12 oz. chopped kale, collard or mustard greens

1 chopped bell pepper (yellow, red, green or mix)

1 tbsp garlic powder

Method:

Rinse fresh peas and sort out undesirables (our peas are already cleaned and sorted).

Heat oil in a large soup pot or saucepan over medium heat. 

Add onion and cook until soft, about 3 minutes. Add sausage; cook until lightly browned, about 5 minutes. Add vegetable broth, raise heat to high and bring to a boil. Add peas, salt and pepper and bay leaves. Cover and reduce heat; simmer for 45 minutes. Uncover and cook for 15 minutes. Stir in vinegar, tomatoes and greens. Simmer 10 minutes or until peas are tender. Taste for seasoning and serve.

We later tried this recipe, substituting homemade pork sausage and found it equally delicious.

Hoppin John recipe for Black-eyes

Hoppin' John recipe for Black-eyes

Hoppin' John

From Diana Rattray,

Your Guide to Southern Food.

Note: This southern recipe is often paired with greens during New Year Celebrations in hopes of prosperity in the coming year. The peas represent coins, and the greens represent... well, you can guess. 

INGREDIENTS:

    * 1 pound dried black-eyed peas

    * 2 small smoked ham hocks or meaty ham bone

    * 2 medium onions, divided

    * 3 large cloves garlic, halved

    * 1 bay leaf

    * 1 cup long-grain white rice

    * 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

    * 1 medium red bell pepper, chopped

    * 1/2 green bell pepper, chopped

    * 3 ribs celery, chopped

    * 1 jalapeno or serrano pepper, minced

    * 2 teaspoons Cajun or Creole seasoning

    * 1/2 teaspoon dried thyme leaves

    * 3/4 teaspoon ground cumin

    * 3/4 teaspoon salt

    * 4 green onions, sliced

PREPARATION:

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.

Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.