Bombay Black Eyed Peas Food
BOMBAY BLACK-EYED PEAS
One of our adventures was to attend cooking classes, held by and Indian lady in her own kitchen. There would be 6 participants, and she handed out the recipes for the meal, for which we each chose one to prepare, with her assistance. After about an hour, all the chaos came together, and we had a lovely meal. Her DH cleaned up EVERYTHING !! They are a tad spicy -- so don't assume you can eat a portion the size of baked beans. Doubles easily.
Provided by NurseJaney
Categories Onions
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix ingredients for sauce and set aside.
- Heat oil in heavy frying pan.
- When hot, put in onions and saute until golden brown.
- Add garlic and cook for few seconds.
- Add scallions and saute for 3 minutes.
- Add ginger and green pepper, and cook for additional 3 minutes.
- Add sauce, mix well, and simmer for 5 minutes.
- Add peas, mix well in sauce.
- Cover and simmer on medium-low heat for 20 minutes, stirring occasionally.
- Serve and enjoy.
Nutrition Facts : Calories 218.2, Fat 5.6, SaturatedFat 1, Sodium 1110.4, Carbohydrate 34.8, Fiber 7, Sugar 9.4, Protein 9.5
BLACK-EYED PEAS
Steps:
- Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.
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
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5/5 (5)Total Time 48 minsCategory Main CourseCalories 101 per serving
- Rinse lobia (black eyed peas) 2 to 3 times. Drain and soak in fresh water for 2 hours. Refer to recipe notes for soaking time adjustments and no-soak method. Gather the ingredients.
- Turn on Saute and pre-heat the Instant pot. Add oil, cumin seeds and wait for them to sizzle. Now add chopped onion, minced ginger and garlic. Saute for 3 minutes until the onions begin to soften.
- Add chopped tomato followed by salt, turmeric, red chili powder, garam masala, coriander and cumin powder. Add a few tablespoons of water and stir everything. Cook for 2 minutes.
- Add drained peas and water, and give it a good stir. Deglaze the pot and scrape off any brown bits that may have stuck to the bottom. Cancel Saute and set pressure cook or Manual for 18 minutes, high pressure, on sealing mode.
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5/5 (41)Total Time 1 hrCategory Main CourseCalories 191 per serving
- Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Later drain the water and give a good rinse.
- Boil potatoes in a pot or pressure cooker just until fork tender. Do not over cook them. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. (check my step-by-step photos above for more details)
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4.4/5 (89)Estimated Reading Time 7 minsServings 4
- Prep your ingredients: Finely chop 1 large white onion. To do this, start by cutting it in half through root end. Trim top, then peel away skin and first tough layer; discard. Leave root end on. Starting close to the board and moving upward, thinly slice through onion parallel to cutting board, leaving root end intact. Make thin lengthwise slices across onion, leaving root end intact. Slice onion crosswise, working from top to bottom to create small cubes. Run your knife through once more if any pieces are too big. You should have 2–3 cups chopped onion.
- Smash, peel, and finely chop 4 garlic cloves. Peel one 1" piece ginger with a spoon, then slice into planks. Stack 2 planks at a time and cut into thin matchsticks. Set aside. Remove ribs and stems from 1 bunch Tuscan or curly kale and discard. Tear leaves into 2" pieces. Rinse three 15.5-oz. cans black-eyed peas in a fine-mesh sieve.
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