Black-eyed Peas are a versatile ingredient that can be used in a variety of dishes, including stews, salads, sucotash, and more. Black-eyed beans are legumes. They’re a versatile ingredient, perfect for salads, casseroles, succotash, and more. We’ve compiled some of our favorite recipes using black-eyed beans, including Hoppin’ John and curries with flavors from India and Ethiopia.
Hoppin’ John and Turnips Greens
Todd Richards adds harissa to his family’s recipe for this Southern classic for an extra kick. Richards adds smoked paprika, cumin, and smoked paprika to the dish in place of the traditional ham hock. This allows vegetarians to enjoy this dish. After a quick braising, turnips become tender and soft. This gives the word more body.
Maryland Summer Succotash With Fish Pepper Vinaigrette
This colorful dish features black-eyed beans, bell peppers, and tomatoes. It is tossed in a vinaigrette with a hint of tang and topped off with fried pickled Okra. The fish pepper gives the sweet vegetables a spicy kick.
Vegan Hoppin’ John
This recipe, unlike the classic version, does not include meat. Garlic, ginger, curry powder, turmeric, and tomatoes are all ingredients that add spicy, nutty, and savory notes to the stew.
Black-Eyed Peas flavored with Ethiopian spices and coconut milk
Chef Marcus Samuelsson’s creamy dish is a complex, rich-tasting recipe that relies on African flavors such as berbere spice (an Ethiopian mix of spices) and coconut cream. Do not leave out the Habanero. It’s not hot because it is seeded. And it has a tropical, fruity flavor.
Black-Eyed Peas for New Year’s Day
Chef Ryan Hardy recalls his mother, a Yankee who insisted it was lucky to have black-eyed beans on New Year’s Day. Collards were also simmering on a back burner. He has adapted the recipe from his family over the years. Now, he serves them with garlic-rubbed bread and generous amounts of Parmigiano Reggiano.
Curry with Squash, Black-Eyed Peas and Coconut
Meera Sodha’s cookbook Fresh India shows how quick, fresh, and exciting Indian vegetable dishes can be. Here, acorn squash roasted with garam masala is combined with a coconut curry simmered very gently alongside fresh tomatoes and black-eyed peas.
Marinated Black-Eyed pea Salad
Emeril Lagasse, the star chef of Emeril’s restaurant in New Orleans, serves this salad as a starter at room temperature with smoked ham slices and cheese. It is also delicious and served with crusty bread.
Black-Eyed Peas Salad
Chef Kevin Gillespie serves his simple bean salad with thinly sliced tomato slices. He says that they act as a plate beneath. Look for black-eyed beans for salads in late summer.
Pork Cheek Black-Eyed pea Chili
Michael Symon, a chef at Michael Symon’s Restaurant in New York City, describes himself as a “porketarian,” saying that he cannot get enough meat. He uses the incredibly succulent and flavorful pork cheeks for his chili. It’s a cut that is worth looking out for. If you can’t find pork cheeks, substitute pork shoulder.
Squid with Black-Eyed Peas Salad
Gerald Hirigoyen, the chef, says: “Every time you go to Spain you will always eat beans.” Squids can be found in California and the Basque Country, where I was raised. Hirigoyen creates a vibrant, flavorful first-course salad by combining earthy black-eyed beans and squid that have been quickly boiled with red wine vinegar, fresh herbs, and red wine.
Million Dollar Stew
Justin Chapple, former F&W’s culinary director at large, includes black-eyed beans and collards in this rich and hearty pork stew.
Black-Eyed Peas and Watercress Salad With Cornbread Croutons
Chef Sean Brock seasons his black-eyed beans with hot sauce and lemon juice before tossing them with crackling watercress and peppery cornbread for a Southern main course salad.
Collard Greens and Black-Eyed Peas
This combination of two Southern classics – collard greens with black-eyed beans – is not only delicious but also super clever: Chef Bobby Flay used canned chipotles adobo for a smoky taste.
Minestrone with Kidney Beans and Black-Eyed Peas
This robust soup from the late Campanile Chef Mark Peel is a satisfying meal on its own. For a vegetarian version, omit the pancetta.