Ingredients: 1 pound dried black-eyed peas 3 quarts water 1 pound smoked neck bones 2 tablespoons chicken bouillon powder 1 bay leaf 1 tablespoon vegetable oil 1/2 large white onion, chopped 1 ...

Add black-eyed peas and bring to a rolling boil, reduce to simmer then cook 30–45 minutes or until chicken is tender. Season to taste using salt, pepper and granulated garlic.

INGREDIENTS 1 pound black-eyed peas 4-5 thick bacon slices, chopped 1 cup smoked sausage or turkey, diced 2-3 teaspoons minced garlic 1 large onion, diced 1 stack celery, diced 1 jalapeño, minced ...

In a medium saucepan, bring the dried black-eyed peas and 1 quart water to a boil over high heat. Cover and cook over low heat for 45 minutes. Add a pinch of salt and simmer until peas are tender ...

When do you traditionally eat black eye peas? Dr. Luchey says traditionally, you can’t bring in a new year without having black eyed peas; it is a sign of good luck.

The spices used in the recipe honor the enslaved cooks from Charleston who used the same ones. Technique tips: You can use dried herbs in place of fresh, just use 1/3 less.

You can prepare this rich and pungent dhal rather quickly by using canned pre-cooked black-eyed peas instead of dried ones. You can also halve it. This is the faster modern-times way. 2, 15-ounce ...

Ingredients: 2 15-ounce cans cooked black-eyed peas 1 cup salad oil 1/4 cup wine vinegar 1 clove garlic – or garlic seasoning 1/4 cup thinly sliced onion 1/2 teaspoon salt freshly ground black ...