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Results 111 - 120 of 147 for black eyed pea tomato
Coat a large, nonstick skillet ... are crisp-tender. Add peas and next 7 ingredients; bring ... Yields 5 servings. 108 calories per 1/2 cup serving.
Place dry peas in a 6 quart Dutch ... beans are tender, about 1 1/2 hours. Season to taste. Remove bay leaves before serving. Makes 6 servings.
113. BLACK EYED PEA SALAD
Combine peas, tomatoes, carrots, squash and ... vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings.
Mix all ingredients. Chill overnight. Serve over steaming black eyed peas.
Cook ground beef, onion and green pepper over medium heat, until beef is browned. Drain grease. Add remaining ingredients and bring to ...
Remove from pan and break into pieces. In bacon fat, cook until tender: To above mixture, add pre-cooked bacon and:
Sort and wash peas; place in a large ... minutes. Remove ham hocks and bay leaves. Cut ham from hocks and chop, return to peas. Makes 12-16 servings.
Coat a large nonstick skillet ... crisp tender. Add peas and next 6 ingredients, and ... minutes, stirring often. Serve hot. Makes about 5 servings.
119. BLACK-EYED PEA SOUP
Saute bacon, onions, tomatoes, garlic, ... pepper to taste. Add water and bouillon. Drain peas and add to above. Add cheese and simmer until melted.
Drain black eyed peas cut carrots, thin cook 10 minutes. Mix all ingredients, refrigerate overnight. Will keep well.
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