Mmm..black-eyed peas and corn bread for Sunday dinner

black eyed peas are a favorite

OP is whiter than white and probably lives in some lily white suburb in the bluest, blue of states.

Haven’t had them in a while OP. Maybe I’ll make some next weekend. I always soak mine overnight. I hate canned or even frozen…

Sound like heart attack food waiting to happen. Who in their right mind would eat that crap. That's stuff you feed to pigs to get them fat.

Do you put smoked meat in yours, OP?

No, R4. It's a dish brought over from Africa by slaves. You've obviously never had a dish of them. They are exquisite if seasoned right.

Now, piss off.

I use salt pork sometimes. Other times I use smoked sausage. Lots of garlic and a diced jalapeno.

Black Eyed Peas Matter!

That's sweet that they're bringing the cornbread, but I would suggest you don't permit Fergie to sind TSSB!

You only eat on New Year's Day? What do you eat the rest of the time.

BTW, black eyed peas are pretty damn healthy so why not eat them more than just NYD?

Black eyed peas are very nutritious and not a "heart attack food". Trolls should really try and do some research until spouting off. The biggest problem is too much salt but that's up to the chef.

R10 that's the idea. I'm trying to be healthier and eat less meat in general.

🤮 Poor people food

R10

Some African American families eat black-eyed peas on New Year's Day as a good luck ritual. I think it's more of a Southern tradition, though.

I prefer Hoppin John.

[quote]R3: I hate canned or even frozen…

Why do you hate frozen? It's as close as one can get to fresh without going to a farmers' market.

I like to use Pictsweet Farms Field Peas with snaps.

I cook 'em with three cups of water, a tablespoon of bacon grease, a teaspoon of black pepper, a half cup of Hormel Real Crumbled Bacon, a small white onion, sliced, and a diced jalapeño. Package directions require simmering at medium low heat, covered, for 45 minutes (watch water level; if it drops too low, add some), stirring occasionally. Around the 30 minute mark, I add some chicken broth concentrate to season it.

I like having these with chicken fried steak or chicken tenders, mashed potatoes, and cream graxy.

Black-eyed peas, pink-eyed peas, crowder peas, butterpeas, lady peas -- they're all wonderful.

Mmmm, yes, R16. They are great as a side dish with chicken fried steak.

I’m eating pigs feet and peach cobbler Yall!

canned peas are fine too. just don't buy seasoned ones if you are a veggie.

What cornbread recipe are you using, OP?

Oh, I have one that uses cornmeal and flour but no sugar. I don't like sweet cornbread. The key is during oven pre-heat to put your pan in and let it get hot. Cast iron is best but any will do. Grease pan with bacon fat so that when batter is poured in you get a satisfactory sizzle which forms a nice crust.

Forgot to add mine calls for buttermilk too R21.

jesus, self rising cb, a touch of flour, and hot oil. pan or oven.

not that hard.

R22/R23, Hmm, I've never done the cast iron thing because I don't own one. (thinking about looking for a cast iron pan)

Buttermilk, huh? I use a cup of sour cream, and a 14.25 oz can of creamed corn.

I use a little bit of sugar - a quarter of a cup, but it doesn't express as far as the flavor of the cornbread; it remains savory. (But we're talking a fairly sizeable batch of cornbread - 2 ½ cups of flour, 1 ¾ cups cornmeal, five eggs).

I don't like cornbread unless it's sweet, it adds nice contrast when paired with a savory food. Otherwise it's just too bland and not worth the carbs IMO.

Try some fresh jalapeno or canned green chiles for a more Tex-Mex version of cornbread. Great with chili.

continue with your catholic studies...

Well then, Jiffy Cornkits are made to order for you, R26; they're so sweet, it's practically cake.

[quote]R28: continue with your catholic studies...

𝐻𝑢ℎ?

duh?

[quote]R15: I prefer Hoppin John.

Damn, that sounds good!

I use a bit of plain yogurt and a bit of sugar …buttermilk is sometimes hard to find. Ditto on preheating the pan with bacon drippings. I have a special stainless steel baking pan I use because cast iron is too heavy for my arthritic wrists. What’s great about black eyed peas, is the dried ones really don’t take that long to cook.

PD if you enjoy black eyed peas try some Texas Caviar. It always shows up at parties down here.

R33 you can make buttermilk with milk and vinegar. Just fyi and, yes, cast iron is very heavy. Almost too much for me. In a few years I'll be in the same boat.

How long, R33? Plus, isn't there the time you spend soaking them? Or do you soak them at all?

I love making corn bread, but I have never had black-eyed peas. Is this a dish worth making?

Yes, R36. The danger of them is being too bland so don't be afraid of spices. Lots of onion, garlic, creole seasoning and bay leaf are a must.

R36, IMO, yes, definitely.

How does it happen you've never had any?

R35 …I usually soak them about an hour, then drain( god forbid) , add some water, salt, garlic bring to a boil and then cook gently about 30 to 40 minutes, keeping an eye to spoon off the foam and scuzz.

I'm an all night pre-soaker then in the morning I rinse and cook slow all day. I use chicken broth for cooing instead of water for more flavor.

Here's a couple of recipes I make for New Year's Day:

𝐍𝐞𝐰 𝐘𝐞𝐚𝐫'𝐬 𝐉𝐚𝐥𝐚𝐩𝐞𝐧̃𝐨 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 𝐂𝐨𝐫𝐧𝐛𝐫𝐞𝐚𝐝

𝐷𝑟𝑦 𝐼𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠:

2¼ cups all purpose flour

1¾ cups yellow cornmeal

1 tsp salt

¼ cup granulated sugar

1 tsp baking soda

2 heaping Tbs baking powder

½ cup grated Parmesan Cheese

½ tsp red pepper flakes

𝑊𝑒𝑡 𝐼𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡𝑠:

5 eggs

1 cup sour cream

1 can Creamed Corn, 14.25 oz.

1 to 2 cups milk (this can vary; used to diminish batter thickness)

1 cup melted butter/margarine and/or bacon grease

24 oz. Colby Cheddar Cheese cubes

16 oz. pkg. Owens Sausage, preferably hot

½ cup diced white onion

½ cup diced jalapeños, seeded

½ cup each red and green bell peppers, diced

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crumble Owen's Sausage into small pieces in a non-stick fry pan, and brown. Midway through, add ½ cups of diced white onions and jalapeños. When sausage crumbles have become brown and crispy, pour them into a 16x9 baking pan which has been sprayed with cooking spray. Set aside.

In a large mixing bowl, combine 5 eggs, cup of sour cream, and can of Creamed Corn. Whisk together until combined; add milk and whisk some more. Add dry ingredients, stirring in gently until combined. Add melted butter/bacon grease. If batter is too thick to fully integrate the dry ingredients, then add a little more milk until it's the consistency of a thick brownie batter. Pour about a third of the resulting batter into the 16x9 baking dish and, using a flat-edged spatula, combine it with the fried sausage crumbles, spreading the mixture evenly across the bottom of the pan.

Sprinkle the surface of the baking pan mixture with cubed Colby Cheddar, spaced more or less evenly; gently press the cubes into the batter and sausage. Returning to the mixing bowl still containing the remaining ⅔ of the cornbread batter, add the diced red and green bell pepper, and stir through. Carefully pour the cornbread batter into the baking dish, being certain to completely cover the cheese cubes, including into the edges and corners of the pan.

Place the baking pan into a 400 degree preheated oven for approximately 50 minutes to 1 hour. Once browned, insert a knife into the center of the cornbread to see if it's done. Judging between unbaked batter or melted cheese on the blade can be tricky, but once you've made a prudent assessment that it's done, remove it from the oven and carefully cover it with aluminum foil, in order to keep it from losing too much moisture. Don't burn yourself! After the covered pan has sat out for at least half an hour, uncover it and run a knife along the edges to separate the cornbread from the sides of the pan. Cut the cornbread into 12 square pieces (two lengthwise cuts; three width cuts), and carefully remove pieces from the pan with a pie server. It's intended to be served with Black-eyed Pea Soup ladled over it, but can stand alone if you wish. Enjoy!

𝐍𝐞𝐰 𝐘𝐞𝐚𝐫'𝐬 𝐁𝐥𝐚𝐜𝐤-𝐄𝐲𝐞𝐝 𝐏𝐞𝐚 𝐒𝐨𝐮𝐩

Ingredients:

1 28oz. pkg. frozen Black-Eyed Peas with Snaps

2 28oz. cans Diced Tomatoes

1 12oz can Tomato Paste

1 small white onion, coarsely sliced

2 diced jalapeños, seeded (optional)

½ cup bacon bits (I use a shortcut, packaged Hormel Real Bacon Bits)

1 Tbs bacon grease

½ tsp black pepper

1 tsp Chicken Broth Concentrate (either Tones, or Knorr powdered)

½ cup chopped Cilantro

water as necessary

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large saucepan, preferably non-stick, combine bacon grease, onions, bacon bits, and the optional jalapeños, and sauté with a little bit of water. When the bacon is crisp and the onions translucent, add frozen Black-Eyed Peas, together with enough water to cover. Add black pepper, and bring to a boil. Lower heat, cover, and simmer for 45 to 50 minutes, stirring occasionally, and adding water as necessary to prevent peas from becoming too dry to cook. After the time has passed, taste-test a couple of peas for softness. If it's crunchy, or still too starchy, cook it longer. Once they're ideal, add the chicken broth concentrate, the two cans of diced tomatoes, and the can of tomato paste. Stir gently to dissolve the tomato paste in the broth, adding a cup or two of water to make a soup-like consistency. Cover and gently simmer for perhaps another ten minutes. Add chopped Cilantro and stir through. Turn off heat, cover, and allow to set for perhaps fifteen minutes. Spoon or ladle over Jalapeño Sausage Cornbread, or serve separately in bowls. Enjoy!

R39/R40, not to knock your tried-and-true method, but frozen is faster. ;)

So you're having beans and "bread" for dinner.

This is why there are so many fat whores these days.

No R44. Not allergic to greens at all but you can't live on those alone.

[quote]R44: So you're having beans and "bread" for dinner. This is why there are so many fat whores these days.—99% of DLers are allergic to dark green leafy vegetables.

Well, a New Year's Day dinner need not be limited to 𝐉𝐚𝐥𝐚𝐩𝐞𝐧̃𝐨 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 𝐂𝐨𝐫𝐧𝐛𝐫𝐞𝐚𝐝 and 𝐁𝐥𝐚𝐜𝐤-𝐄𝐲𝐞𝐝 𝐏𝐞𝐚 𝐒𝐨𝐮𝐩. I also like to serve mixed greens (starting from frozen, of course) - spinach, turnip, collards, and kale, cooked with the same bacon and onion shortcut, with bacon grease, minced garlic, black pepper, and a splash of white vinegar.

I'm simple. I just use two Jiffy boxes, shreaded cheddar, and finely copped jarred jalapenos with a heaping tbsp of sour cream. It's good.

use local meal (and flour) if you can find it.

so much better.

and you can throw some greens in the pea pot.

[quote]R37: The danger of them is being too bland so don't be afraid of spices. Lots of onion, garlic, creole seasoning and bay leaf are a must.

I'm intrigued by your suggestion of creole seasoning. Do you have a brand preference?

I use Tony Cachere's Creole Seasoning R49 but Slap Yo Mamma is good too.

Since we are on cooking. I just saw this online and it's next in line for my next bbq.

Do dried beans spoil?

^Eventually, but they are fine for a couple years if stored properly. I cycle through mine every 8 months or so.

For those who are too impatient to soak overnight, you can quick soak by putting dried beans in simmering water, covered, for 5 minutes, then turning off the heat and letting stand for an hour.

Drain water and cook as preferred.

I love blackeye peas. I make a nice hummus-like soread from them.

Where I grew up, we have navy bean soup with cornbread or biscuits. Diced raw onion, and tomato ketchup are popular toppings. I personally opt for just the onion.

I'll have to make a pot of black-eyed peas soon. I just made vegetarian corn chowder yesterday, so I'll be enjoying that in the next few days.

They make the best curries, great with Indian spices

[quote]R50: but Slap Yo Mamma is good too.

I bought a can of Slap Ya Mama, and was shocked at how salty it is - perhaps too much so to be useful.

I recently started subscribing to this channel, Cooking With Tammy. She tends to use dried spices opposed to natural ones, but her dishes look pretty good, except for her sausage and cabbage dish. Mine came out too soft.

I use Tony Cacheres PD. Not sure how it compares in saltiness.

So OP is eating like a fat poor Mississippi fat girl.

And those poor girls stay fat even without the meat, Fatty.

I can’t find black eyed peas in the grocery stores lately…Where are you folks getting yours?

I go to Safeway r60. They have dried, canned and frozen.

Weird R60. I always use dried. Sometimes fresh are in a tiny refrigerator in produce.

[quote]R60: —Northern CA but 50 miles away from Indian Grocery

Why would an Indian Grocery be relevant? Black-eyed peas are not ethnic cuisine; regular grocery stores should carry them.

Towards holidays, especially New Years Eve, there's often a run on black-eyed peas, as well as other similar items. I have difficulty getting frozen white pearl onions. The key is to stock up a bit when you find it available.

Becuz Indian Groceries in SF Bay Area used to sell blacked eye peas, dried. Neither SaveMart or Safeway has dried blacked eyed peas where I live. Believe it or Not! I did stock up on black eyed peas, from Walmart, but they no longer sell them…

[quote]OP is whiter than white

[quote]I use salt pork

OP is definitely Black. As hell.

[quote]I bought a can of Slap Ya Mama, was shocked at how salty it is

That's what seasoning tastes like. And it's perfect for red beans and rice if you know what you're doing. Although, I'm partial to Tony Chachere's Creole seasoning for that and gumbo.

R64, where in the Bay Area are you? I’m in the Bay Area too, I’ll hook you up. I know where the peas are…

R66 is Black Millennial...

and still bitter.

Any chow-chow fans here?

I am, R69. I like Dixieland Hot Chow-Chow.

I typically use it on hot dogs as relish, but also on plates of pinto beans, fried potatoes, and cornbread.

Can you put it on greens, r70?

Get some, R69/R71, and try it out.

[quote][R66] is Black Millennial...

No. I'm not, r68. You fucking annoying-ass weirdo.

Anyone can look at your posting history. You're one of the socks which was wasn't recently redlined, but the content is much the same.

[quote]You're one of the socks

Getting real tired of your shit, PD.

You are irritating as all hell constantly doing this bullshit to posters. Seriously. It's actually, legit, starting to get on my nerves. Especially since you bring up this dumb mess in threads where it's not even called for.

For the billionth GODDAMN TIME, I am not Black Millennial. That is a Black gay man. I am a Black gay female and this is my only fucking account. Now, leave me the hell alone. This is venturing into fucking harassment territory, now, since you're clearly stalking me on here. Fuck off, you creep. I am not in the mood for nonsense.

OP here and I'm White but any good Southern cook uses salt pork or a ham hock in their peas.

Well. Shit.

r76 I use liquid smoke and smoked paprika because I'm vegan and it's healthier. You literally can't tell the difference. And I was raised on New Orleans cooking from my grandma. Give it a try. Your heart and blood pressure will thank you.

Now I have to get some black eyed peas…the holiday season demands it. With braised oxtail.

[quote]R75: Getting real tired of your shit, PD. You are irritating as all hell constantly doing this bullshit to posters. Seriously. It's actually, legit, starting to get on my nerves. Especially since you bring up this dumb mess in threads where it's not even called for.

I don't do this to 𝑝𝑜𝑠𝑡𝑒𝑟𝑠; I do this to 𝑡𝑟𝑜𝑙𝑙𝑠𝑜𝑐𝑘𝑠, the ones which bring themselves to my attention. I would never have noticed you if not for your smartassery at R66. You made me look to see who you were, and that's why you got called out.

[quote]Now, leave me the hell alone. This is venturing into fucking harassment territory, now, since you're clearly stalking me on here.

You replied to me, at R66, remember?

[quote]For the billionth GODDAMN TIME, I am not Black Millennial. That is a Black gay man. I am a Black gay female and this is my only fucking account.

If it wasn't you using another account, you wouldn't be able to say with any certainty 𝑤ℎ𝑜 'Black Millennial' was. No matter which account you're using (and since they keep getting redlined over your trolling - [Troll 5993] and [Troll 6000] - you have fewer of them to use), you exhibit the same lack of restraint, retain all the same grudges, and say the same things. If you really didn't want me replying to you and calling attention to who you are, you wouldn't reply to me, but you simply cannot resist. I'll tell you the same thing I told your other sock: Put me on ignore. But since you're the same person, you won't do it.

I tire of Americans who profess their "love" of black-eyed peas, turkey, etc., yet eat these favorite foods exactly one time a year.

If you love it that fucking much, splurge and have it twice a year, thrice even.

Stop pretending it's a wicked secret delight of yours, so dangerous and overwhelming that you allow it only one annually.

I'm from the South and have eaten them on New Years Day but am not particularly fond. They have a very distinct taste, sorta like dirt.

I had relatives, particularly of my grandparents generation, who made chow chow. And head cheese too after slaughtering a big pig at the start of winter. I'm 66 and those memories are from my childhood but I am sure all that still goes on down South.

[quote]R80: I tire of Americans who profess their "love" of black-eyed peas, turkey, etc., yet eat these favorite foods exactly one time a year.

How do you know how many times people eat black-eyed-peas? I make them at least once a month; we would have them even more often if my brother had anything to say about it. He loves them.

Turkey is another matter. I don't like it, and don't make it for Thanksgiving, much less any other time.

Turkey is okay, but it gets boring quick. My mom would make turkey salad the day after Thanksgiving and my dad would take the carcass and make stock for soups and stews.

[quote]How do you know how many times people eat black-eyed-peas?

How do I know, R82? From the OP, of course. (And the turkey thing from a Thanksgiving thread on this site.)

[quote]I am trying to cut back on meat and I do love my black eyed peas. I usually only eat on New Year's Day.

so, one poster.

i eat them year round.

[quote]R84: From the OP, of course.

Who, although he said he usually ate them once a year, was nonetheless having them for a Sunday dinner in October.

And what's with this "I tire of Americans" crap at R80? From what higher national perch do you opine, supposedly?

Americans eat turkey all year. It's sliced on sandwiches instead of the whole bird.

Turkey is now pretty common. Again it was once a year in my youth. I like turkey and eat it often.

[quote]I tire of Americans who profess their "love" of black-eyed peas, turkey, etc., yet eat these favorite foods exactly one time a year.

r80 It's, honestly, very time-consuming to cook black-eyed peas or real beans in general. First, you have to sort them. Then you have to soak them overnight. Then you have to rinse them. And then finally, there is the cooking process. Ain't nobody got time for all of that. So, I'm not mad about the "once a year only" rule, even though I don't follow it. I damn sure understand it.

It's the same with collard greens. First, you have to cut them, then rinse them, then soak them in a sink full of salt water overnight, then comes the cooking. This is why I'm dreading Thanksgiving. I have both sides of my family wanting my collard greens and cornbread dressing because I fucked around and actually did a good job for the past few years with both. I honestly don't feel like all of this but am being hella guilt-tripped into cooking two very time-consuming dishes this year. I need to learn healthy boundaries. :(

Jesus Christ most of you. Eat them or don’t.

It doesn't take that much time and effort to make black-eyed peas or collards. It took me an hour to make black-eyed peas this evening.

And if making them for your family is that much of a burden/imposition, the end product will reflect your bad attitude.

OP, you must be really hungry.