How should I cook fresh black eyed peas (not dried)?!


Question:

How should I cook fresh black eyed peas (not dried)?

I just shelled about a pound of black eyed peas and not sure how to cook them. I'm familiar with cooking them when they are dried, but the ones I have are not dried.


Answers:
http://www.chowhound.com/topics/280649...

you should pump it.

use your humps.

ahh YUK! Good Luck!

with heat

ya they aren't a very good band

salt , pepper , salt pork and cook at a low temp...............

I cover the peas with chicken stock a little onion, a piece of smoked bacon and a few slices of fresh japaleno.

knock fergie out put her in the pot and the rest will follow suite.

Boil them with a garlic clove until they are about done, then add some onion, bacon, cilantro, tomatos, and some beer. Don't forget the salt, and make sure you wash the peas before boiling them.

in the south, everyone loves these
Jalapeno Black Eyed Peas Recipe

Ingredients:
9 slices bacon -- cut into 1/2 inch pieces
1 small onion -- chopped
2 cloves garlic -- minced
4 cups water
6 cups fresh black-eyed peas -- shelled
1 small jalapeno pepper -- chopped
1/2 teaspoon black pepper
1 cup ham -- cooked and minced
1/4 cup green onions -- chopped
Directions:

Cook bacon in a Dutch oven until crisp; remove bacon with a slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon and set aside.

Saute onion and garlic in reserved drippings until tender. Add water, peas, jalapeno and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour.

Add bacon, ham and green onions, and cook an additional 15 minutes.

edit
fresh black-eyed pea = fresh cowpea = fresh crowder pea = fresh lobhia = fresh lombia = fresh black-eye bean = fresh black-eye pea = fresh black-eyed suzy = fresh China bean = fresh chawli = fresh poor man's pea = fresh Southern pea Equivalents: 2 cups fresh peas = 1 cup dried Notes: In their fresh form, black-eyed peas are pale green and have a wonderful, nutty flavor. Unlike dried black-eyed peas, they don't need to be soaked, and they cook much faster. They arrive in markets during the late summer and early fall. Substitutes: black-eyed pea (dried)

Use the same method as when they are dried. It will just not take as long. Cook in water with whatever flavoring you desire. I use salt pork, salt, pepper and a little garlic powder. I also add a little sugar at the end. Fresh black eyed peas seem bitter to me without it. Cook until tender. Serve with some cornbread. Mmmm I am hungry now.

Red Pepper Mayo on Black Eyed Pea Cakes
Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: Halloween Costume Party


4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
4 large garlic cloves, minced
1 1/4 cups fresh bread crumbs
1/2 cup finely chopped fresh cilantro
2 large eggs, lightly beaten
2 tablespoons ground cumin
1 1/2 tablespoons coarse salt
1 1/2 cups yellow cornmeal plus additional for dusting
1 cup plus 3 tablespoons vegetable oil
1 cup mayonnaise
Mash half of peas in a bowl with a fork and stir in remaining peas. Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer 1/3 of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with waxed paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.

Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo.

Take and cook down some bacon and add a little water to the pot.Then put the peas in there,they do not take as long to cook either.....Sounds good to me...




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