One Pot of Black-Eyed Peas, Five Dinners
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Courtnay February 1, 2013
The tacos look amazing! I love black eyed peas and will often make a pot and have them for lunch throughout the week. I pour a big ladleful over brown rice and pour on the Pickapeppa sauce. The heat and tanginess of the Pickapeppa are a great compliment to the black-eyed peas!
girlwiththegreenhair January 22, 2013
After reading this post the other week, I proceeded on a Sunday afternoon to make a batch of black eyed peas and polenta. I was making different lunch combinations all week with salads and eggs and stir-fried greens. Perfect!
[email protected] January 7, 2013
I grew up with Hoppin John, and now that I live in the UK it has become a tradition with my extended family too. But this year I made a richly aromatic West African Groundnut stew (on my blog, kelliesfoodtoglow), subbing the usual chicken for black eye peas, and it was amazing. I now have loads of extra black eye peas in the freezer and the polenta and taco recipes really appeal. Thanks for highlighting this rather Cinderella ingredient
Thunderlovinjo January 6, 2013
Another salad: black eyed peas, tossed with a handful of snipped fresh dill, crumbled feta, olive oil and balsamic vinegar, cracked pepper and a pinch of salt. Let sit for an hour or so and serve. It's even better the next day!
viblanco January 2, 2013
I did grow up on black-eyed peas; it was new year's eve good-luck ritual along with pigs feet and chitterlings! (Sounds gross, I know.) Black-eyed peas are simply delicious even plain and the recipes above look great. The one with the toast and leeks is calling my name.
Kenzi W. January 2, 2013
I'm still eyeing that toast -- think it may need to make an appearance this week.
ellenl December 31, 2012
I just made, for tomorrow, kayb's black-eyed pea cassoulet---it's delicious!
EmilyC December 31, 2012
Wow, all of these ideas are great! I especially love the looks of that kale salad.
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