MAMA'S BLACK-EYED PEA CASSEROLE
Steps:
- Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
- Combine all ingredients thoroughly.
BLACK EYED PEA SALSA
I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.
Provided by DeAnna Owens
Categories < 30 Mins
Time 20m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegatables.
- Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
- If served cold, refrigerate for at least an hour before serving.
- If served warm, heat up in the microwave or on the stove-top.
Nutrition Facts : Calories 140.3, Fat 4.2, SaturatedFat 0.7, Sodium 611.5, Carbohydrate 20.5, Fiber 5.1, Sugar 2.2, Protein 6.4
BLACK-EYED PEAS AND TORTILLAS
Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas.
Provided by Allrecipes Member
Categories Vegan Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 76.8 g, Fat 13.2 g, Fiber 7.5 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 1248.8 mg, Sugar 2.9 g
BLACK EYED PEA QUESADILLAS
Looking for a way to use up those leftover new year's black eyed peas without boring your palate? Try these easy, versatile microwave wonders.
Provided by Russell Cooks
Categories Lunch/Snacks
Time 6m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
- Using a slotted spoon, ladle the peas onto the tortilla.
- Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
- Keeping tortilla flat, microwave on high for 1 minute.
- Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.
Nutrition Facts : Calories 332.2, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.7, Sodium 1454.8, Carbohydrate 39, Fiber 3.1, Sugar 1, Protein 15.6
BLACK-EYED PEA BURRITOS
This black-eyed peas burrito recipe is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your food, you avoid preservatives and you get the nutrients from the fresh vegetables.
Provided by Heather Nauta
Categories Beans
Time 40m
Yield 6 burritos, 3 serving(s)
Number Of Ingredients 12
Steps:
- If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches.
- Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility.
- If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
- Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine.
- Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven at 300 degrees F for 15-20 minute.
Nutrition Facts : Calories 600, Fat 13.7, SaturatedFat 3.2, Sodium 1491.4, Carbohydrate 100.1, Fiber 11.4, Sugar 8, Protein 20.1
BEST EVER BLACK-EYED PEAS
A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)
Provided by Susie in Texas
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort and wash peas; place in a large Dutch oven.
- Add remaining ingredients and bring to a boil.
- Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.
Nutrition Facts : Calories 200, Fat 0.7, SaturatedFat 0.2, Sodium 305.9, Carbohydrate 36.3, Fiber 6.3, Sugar 5.1, Protein 13.6
BLACK-EYED PEA TACOS
Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles together.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
- Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
- To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.
BLACK EYES OF TEXAS CASSEROLE
Make and share this Black Eyes of Texas Casserole recipe from Food.com.
Provided by WineGal
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
- Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.
MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL
This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
Provided by HappyTune
Categories Onions
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the ground beef in large skillet.
- Drain the excess grease and the add onion, garlic, jalapeno and Essence.
- Cook the mixture for 3 to 5 minutes or until the onion has softened.
- Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
- Add a few dashes of hot sauce.
- Simmer until warm, about 10 minutes.
- Preheat oven to 350°F.
- Tear the tortillas into large pieces.
- Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
- Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
- Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
- Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
- Cook for 35 to 45 minutes.
- Remove from the oven, cut slices approximately 2 by 2 inches and serve.
- Garnish with chopped green onion.
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