Classic Southern black-eyed peas take some time, but the flavor they get from a low simmer with ham hocks, herbs, and ...

The immature pods can be picked to be eaten whole, or the beans grown to be shelled or dried for an extended storage life.

Black-eyed peas – For this Instant Pot black-eyed peas recipe, you’ll need dried black-eyed peas. No need to soak them; just ...

Soak the peas overnight in cold water. Drain and cover with water and simmer until they are soft. Drain the peas then put in a dish by the fire to keep warm. Melt the butter in a pan and fry the ...

The hearty, healthy combination of black-eyed peas and greens is good and good for you for New Year's Day and throughout the winter months.

If you're using tinned greens, it is a good idea to go for black eyed peas cooked from dried, so they have more texture. Otherwise, the mix of greens and peas may be a bit too mushy. Just like ...

Chef’s note: This recipe is completely plant-based, and merges the rich flavors of Black South African cuisine with a Black American staple, black-eyed peas, for a delicious and flavorful dish that’s ...

Among these customs, eating black-eyed peas stands out as a culinary ritual deeply rooted in Southern culture and folklore. Whether served in stews, casseroles or salads, these legumes are more ...

Recipe adapted from Iowa State University Extension. Rinse and sort black-eyed peas to remove any dirt or debris. Place all ingredients in a slow cooker and mix. Cook on low for 8 hours.

Cut bacon crosswise into narrow strips, about 1/4-inch wide. Fry in a large, skillet over medium-high heat, stirring ...

In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes ...