BLACK-EYED PEA DIP CON QUESO
Make and share this Black-Eyed Pea Dip Con Queso recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Melt butter in heavy pot.
- Add onion and garlic.
- Saute until tender.
- Reduce heat and add cheese and peppers.
- Cook over low heat stirring constantly.
- Stir in peas and heat through.
- Serve with chips.
Nutrition Facts : Calories 980.3, Fat 65.3, SaturatedFat 41.4, Cholesterol 200.8, Sodium 3334.5, Carbohydrate 61.7, Fiber 11.1, Sugar 15.1, Protein 39.5
BLACK-EYED PEA CON QUESO
I found this recipe in a Southern Living Magazine. It's a great dip to serve to a group of friends while watching a football game!
Provided by Kim D.
Categories Cheese
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Melt butter in a large Dutch oven; add onions and garlic and saute until tender.
- Add cheese and cook over low heat, stirring constantly until melted.
- Stir in peppers and peas.
- Cook stirring often until thoroughly heated.
- Serve with tortilla chips.
TEXAS CAVIAR (BLACK- EYED PEA DIP)
Make and share this Texas Caviar (Black- Eyed Pea Dip) recipe from Food.com.
Provided by Millie L.
Categories Lunch/Snacks
Time 50m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Chop and cook onion in a little oil or butter till clear.
- Put all the ingredients in a crock pot and cook on low till melted.
- Serve warm with frito scoops.
PORK CHEEK AND BLACK-EYED PEA CHILI
From the Feb 2008 issue of Food and Wine Magazine. The picture in the magazine looks incredible. Posting here so I can try the recipe in the fall. They suggest that if you can't find pork cheek, to use pork shoulder, cut into 2-inch pieces. (add 30 minutes to the cooking time in step 4) Can be refrigerated for up to 5 days. Even though this was in the Food and Wine Magazine, they suggest to serve with a rich beer, such as Newcastle Brown Ale.
Provided by HeatherN
Categories Pork
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
- In a large enameled cast-iron casserole, heat 2 Tbsp of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 Tbsp of oil and brown the remaining pork over moderate heat. Transfer the pork to a plate.
- Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic and jalapenos and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and creme fraiche at the table.
Nutrition Facts : Calories 464, Fat 27.4, SaturatedFat 7.9, Cholesterol 32.3, Sodium 459.1, Carbohydrate 35.6, Fiber 6.5, Sugar 6.5, Protein 18.3
BLACK EYED PEAS, MEXICAN STYLE
Number Of Ingredients 7
Steps:
- In crockpot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
Nutrition Facts : Nutritional Facts Serves
HOT AND SPICY CHEESY BLACK-EYED PEA DIP
If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version!
Provided by Julesong
Categories Spreads
Time 20m
Yield 1 LARGE batch
Number Of Ingredients 12
Steps:
- Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.
- Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.
- Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.
- Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.
- Pour into serving dish and serve immediately, hot, with tortilla chips.
- Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.
- If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).
Nutrition Facts : Calories 3008.3, Fat 193.2, SaturatedFat 117.8, Cholesterol 521.8, Sodium 3670.5, Carbohydrate 199, Fiber 34.8, Sugar 29.2, Protein 133.2
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