GREEK-STYLE BLACK EYED PEAS RECIPE
If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
- Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
- Finally, stir in lemon juice and parsley.
- To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.
Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving
BLACK-EYED PEA SOUP OR STEW WITH POMEGRANATE AND CHARD
This is another dish inspired by a recipe in Louisa Shafia's book "The New Persian Kitchen." You can use more or less water, depending on whether you want the dish to have the consistency of a soup or a thick stew. It's hearty, and the most beautiful pink hue.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Wash and stem the chard, and if the stems are wide and thick, cut the thickest parts of them into small dice (discard the thin parts). Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems. Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes. Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the black-eyed peas, barley, beet and water and bring to a gentle boil. Add salt to taste and the molasses. Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender. Add freshly ground pepper, taste and adjust salt.
- Stir in the chard and the cilantro. Simmer for another 5 to 10 minutes, or until the chard is tender but still bright. Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 16 grams, TransFat 0 grams
BLACK-EYED PEA SOUP
Provided by Food Network Kitchen
Time 3h
Yield 3 1/2 Quarts
Number Of Ingredients 12
Steps:
- Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.
- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.
- Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.
- Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.
SWISS CHARD WITH BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.
BLACK-EYED PEA SOUP
This is a great New Year's meal! Perfect on a cold winter night. Great comfort food. Serve with corn bread.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
- Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32 g, Cholesterol 67 mg, Fat 19.9 g, Fiber 6.9 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 2228.2 mg, Sugar 5.9 g
BLACK-EYED PEAS WITH CHARD AND GREEN HERB SMASH
This is a super-quick stew which has its roots in Palestine. Pick your chard color here-the clean green Swiss or the sweet-shop-neon rainbow chard. It is not often that one vegetable provides such a bouquet of options. Sometimes, I like to top this with tahini for an extra layer of flavor.
Provided by Anna Jones
Categories Pea Stew Soup/Stew Chard Cilantro Walnut Vegan Vegetarian Wheat/Gluten-Free Dinner
Yield Serves 4
Number Of Ingredients 21
Steps:
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.
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