CAJUN STEWED BLACK EYED PEAS AND GREENS
**Advance Prep Recommended** The dried black eyed peas should be soaked overnight, but there are other options (see notes!). Simple, saucy and over the top texture and flavor in Cajun Stewed Black Eyed Peas with Greens; a one pot meal! Be sure to soak those dried peas overnight. This recipe is vegetarian, vegan and gluten free. *See notes for using unsoaked peas and/or for cutting down on cook time using precooked or canned peas instead of dried (time below is for dried beans). There's a bit of overlap with prep and cook time in this recipe, so I lumped prep/cook all into one hour. The one hour time frame still allows time to whip up some rice or cornbread!
Provided by Traci York | Vanilla And Bean
Time 1h
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven, heat oil to shimmering. Add the onion, bell pepper and celery and cook for about 7 minutes, stirring occasionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in cajun seasoning, salt, and tomato paste, stirring to coat the veggies for one minute. Add the dried (and soaked - see note** for unsoaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40 minutes OR until the peas are tender. If using precooked black eyed peas, use about 2 C / 260g, drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe.
- To the black eyed peas, stir in the tomatoes, collard greens (in two batches if needed), and okra. Cook, lid on, on low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt and squeeze of lemon juice. Taste for seasoning adjustment (collards and black eyed peas can take on quite a bit of salt. I tend to add a pinch more than the 1 tsp here, but adjust to your taste). Garnish with parsley. Share with brown basmati rice or cornbread!
- Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.
Nutrition Facts : Calories 231 kcal, Carbohydrate 38 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 671 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
CAJUN BLACK EYED PEA CAKES (VEGETARIAN)
Make and share this Cajun Black Eyed Pea Cakes (Vegetarian) recipe from Food.com.
Provided by Outta Here
Categories Beans
Time 25m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pureé black-eyed peas in a food processor, or use a potato masher.
- Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.
- Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.
- Form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
- Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.
Nutrition Facts : Calories 60.2, Fat 3, SaturatedFat 0.5, Cholesterol 0.4, Sodium 141.4, Carbohydrate 6.3, Fiber 1.6, Sugar 0.4, Protein 2.2
CAJUN BLACK-EYED PEAS
Try this recipe out for loads of luck on New Years Day. Add a splash of hot pepper sauce for a little bit more kick. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
BLACK EYED PEA CAKES
Make and share this Black Eyed Pea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 45m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
- Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
- Pour mixture into a large mixing bowl.
- Stir in hush puppy mix, and gently fold in remaining can of peas.
- Shape mixture by 2 T into 3-inch patties.
- Place patties on a wax paper-lined baking sheet.
- Cover and chill 1 hour.
- Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
- Drain patties on paper towels, and keep warm.
- Serve with desired toppings.
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