A black-eyed pea loaf, made with cooked peas, curry powder, oats, cornmeal, and seasonings. Ingredients: •2 tablespoons butter •1/2 cup finely chopped onion •1/4 cup finely chopped red bell pepper •1 teaspoon curry powder •2 cups cooked black-eyed peas, drained •1/3 cup raw rolled oats •1/2 cup yellow corn meal •2 cups vegetable broth or chicken broth •salt •pepper Preparation: Preheat oven to 350°. Grease a 9-inch loaf pan. In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; sautι until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well. Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush. Stir in salt and pepper to taste and press the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator. Turn loaf out of pan; cut into slices. Eat cold or fry in butter. Serves 6. ------------------- Black-eyed peas with sausage and barbecue sauce, and more black-eyed pea recipes below. Ingredients: •1 pound dried black-eyed peas •1 pound link sausage, or your favorite •1 small onion, chopped •3 tablespoons brown sugar •1 tablespoon prepared mustard •1 teaspoon salt •1 cup prepared barbecue sauce Preparation: Rinse, prepare, soak, and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat. Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours. Serves 6. -------------------------- lack eyed peas cooked with onion, bacon, dry mustard, and other ingredients. Ingredients: •2 cups dried black-eyed peas, rinsed, and soaked •1 medium onion, finely chopped •6 slices bacon, 1-inch dice •1 teaspoon dry mustard •salt •freshly ground black pepper •1/4 cup preserved ginger, chopped •3/4 cup honey Preparation: Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them from drying out, if necessary. Preheat oven to 325°. In a heavy skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top. Serves 4. ----------------------------------- Smoked picnic cooked with black eyed peas. Ingredients: •1 pound dried black-eyed peas, rinsed, picked over, soaked overnight •1 smoked pork picnic shoulder, about 5 to 7 pounds •salt and pepper Preparation: Refrigerate peas in soaking liquid until cooking time. Place pork in a large pot; add water to cover. Heat to boiling. Cover and simmer for about 1 1/2 hours. Add drained peas to pot; cover and simmer for 1 1/2 hours longer, or until pork and peas are tender. Remove pork from pot; trim off skin and fat layers. Slice about half of the pork 1/4-inch thick. Season peas with salt and pepper to taste and spoon onto a deep platter. Arrange pork slices over peas. Wrap remaining pork and refrigerate. Smoked pork picnic recipe serves 6. ------------------------------- Cook Time: 8 hours Ingredients: •1 pound dried black-eyed peas •1 large onion •1 large ham hock •2 to 4 slices cooked bacon (can use heat 'n eat kind) •1 large onion •1/8 teaspoon cayenne pepper, or to taste •1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced •1/2 teaspoon salt Preparation: In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to the slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Black-eyed pea recipe serves 6 to 8. ------------------------- 2 cups Frozen peas -- thawed 3/4 cup Quick cooking barley 1/4 cup Parsley -- chopped 1/4 cup Onion -- chopped 1 teaspoon Thyme 1/2 teaspoon Salt 15 ounces Black eyed peas -- cooked 14 1/2 ounces Vegetable broth Directions: Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender. ------------------------ 1 pound Black-eyed peas Water for soaking 6 cups Water 4 slices Bacon, cut up 1 tablespoon Salt 1 tablespoon Sugar 1 tablespoon White wine vinegar 1/4 teaspoon Black pepper 1/4 teaspoon Garlic salt Turn this recipe into a puzzle! [click] Directions: Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. -----------------------