Think the texas caviar sounds good...
What do they taste like raw? That might be a hint as what to do with them....taste them and tell us!
Linda c

It's New Years and you have black eyed peas? You GOTTA make Hoppin' John!

Not only does it taste great, eating Hoppin' john on New Year's day is supposed to bring good luck and prosperity to you in the coming year.

There are lots of recipes, most of which are for dried blackeyed peas which are then soaked and drained; the other main ingredient is rice. Plus some sort of meat (ham hock or sausage) and some onion, green pepper and seasonings. The one at the link looks fairly representative, but all of the recipes are similar: cook the peas in a broth seasoned with some sort of meat and seasonings, then add rice to absorb a lot of the broth. Southerners love this dish, as do most people who try it.

I would imagine that you could substitute raw ones for the soaked & drained ones, and you might have to adjust the liquids in the recipe a bit, but by all means try it. It's not rocket science.

As far as the etymology of the term, you'll hear all sorts of theories. My own is that the term is a corruption of a French term for a certain small pea of African origin called the pigeon pea. It's widely grown in the Caribbean. In French, that would be 'pois au pigeon'. (pwah oh pee jhon). The last three syllables--oh pee jhon--sound an awful lot like 'hoppin' john'. Somewhere along the line some folks may have used the term for pigeon peas to be applied to black eyed peas as well.

Here is a link that might be useful: hoppin john

Fresh black eye peas are wonderful.
And need very little enhancement for flavor.

In fact, they have a rather delicate flavor that is easily over powered.
Save the Texas Cavier recipe for sometime when you have dried black eye peas.

I cook them just like I would the frozen ones.

Barely cover with water or light broth.
Add a little chopped sweet onion and a slice or 2 of bacon, dioed.
Add a little water or broth as needed during cooking.
Just enough to keep them covered.
Cook just until tender.

Try serving them over freshly made biscuits,
Letting the broth soak into the biscuit.

Mm-m-m--m-mmm.
Heaven on a plate.

Rusty

Yes, must have hoppin' John and some sort of greens. If you're lazy, you can do like I'm doing tomorrow:

HOPPIN� JOHN (Foodgawker)

1 pound dry black eyed peas, soaked overnight
4 cups chicken broth
1 pound smoked sausage, sliced
1/2 cup instant rice (or use 1 cup already cooked rice, and stir it in at the very end)
1 (10.5-ounce) can Rotel
1 bunch of collard greens or kale, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker. Add broth and sliced sausage. Stir in the rice and rotel. Add greens, and sprinkle on the salt and pepper. Cover ( you may need to shove in greens to get the lid on nicely) and cook on low for 8 to 12 hours, or until the beans are soft. Stir well before serving. (I'm using regular rice added toward the end.)

Here's how I like Black Eyed Peas.

Enjoy....hey it's New Years, live it up!!!

Nancy

Here is a link that might be useful: Black Eyed Peas

mmmmmmm.....Fergi.....

I've never had fresh black-eyed peas, but I always use my meaty ham bone to make rather soupy black-eyed peas which we eat over sliced NO-SUGAR cornbread and top with chopped onions. It's a once-a-year treat.

Alexa, we grow black eye peas in our garden and I can all I can for the coming year , they are one of my favorite vegetables, but I do have several favorites.

When I cook them fresh I sear them in a little bacon grease (yes, I keep bacon grease in the fridge) and then add water, bring to a boil and simmer until tender,add salt & pepper. I make squash/zuchinni relish every year just to eat with black eye peas. Probably should not say this, but I think they stink while cooking, but they are so good when cooked.

We will have home canned black eye peas tomorro (for good luck,) baked ham, probably mac and cheese, salad, Jasdip's wild rice salad (trying to use Teresa's wild rice wisely,) and who knows what else.

OOh your black eye peas cooked in bacon grease sound good to me.

Ann

Thanks for all the recommendations. I think I am going to give Trixie's BEP in Bacon grease and onions a go.... I know at least 3 of us would really enjoy that (The Picky One will not try then no matter what).

Thnaks again and have a VERY Happy New Year!

Alexa

A friend brought black eyed peas last night.....they were very good. She said she used Paula Deene's recipe...lots of bacon and something hot...don't know if it was tobasco or jalapenos..but it was good!

Linda - does this sound like it?

Spicy Black-Eyed Peas
Recipe courtesy Paula Deen

.Prep Time:30 minInactive Prep Time:--Cook Time:1 hr 0 minLevel:
EasyServes:
8 servings. Ingredients
â¢4 slices bacon
â¢1 medium onion, chopped
â¢1 (16-ounce) package dried black-eyed peas, washed
â¢1 (12-ounce) can diced tomatoes and green chiles
â¢1 teaspoon salt
â¢1 teaspoon chili powder
â¢1/2 teaspoon freshly ground black pepper
â¢3 cups water
Directions
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.

.

How nice to have fresh. I've got a huge pot cooking on the stove. But only had dried available this year. I don't think I ever quite make mine the same, but onions, pork product (this year a huge ham bone with lots of meat still on it) and BEP and broth... That's about it!