Couscous With Black Eyed Peas And Greens Food

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

COUSCOUS WITH PEAS AND MINT

Steps:

• In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
• Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
• Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
• Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

BLACK EYED PEAS AND GREEN BEANS

Steps:

• In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender. Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.

BLACK BEAN AND COUSCOUS SALAD

Steps:

• Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
• In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
• Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

COUSCOUS WITH PEAS AND ONIONS

Steps:

• Combine the onions and oil in a skillet. Cover and sauté, stirring occasionally, for 10-15 minutes, until lightly browned.
• Add the peas, sage, water salt and couscous. Cover and cook over low heat for about 5 minutes, until the peas are tender and all of the water is absorbed.
• Stir the couscous with a fork to fluff it.

ONE POT GREEK BLACK EYED PEAS

Steps:

• Soak the black eyed peas in water for about 30 minutes. After that rinse in plenty of water.
• In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and the carrot until the onion is translucent.
• Add the black eyed peas to the pot and sauté for 1-2 minutes.
• Add the tomato, the bay leaf, dill and pepper and mix well.
• Add hot water until the beans are covered (about 1 inch over).
• Simmer for 30-40 minutes checking the water levels, add a bit of hot water as needed (about 2-3 tablespoons each time), you do not want this to be watery or like a soup, but thick. I prefer to add less water in the beginning and add as needed later.
• The beans are ready when they are soft.
• Remove from heat and remove the bay leaf, add salt to taste and mix.
• Serve as is or with a sprinkle of parsley. You may also accompany it with a piece of feta.

SOUTHERN VEGAN BLACK EYED PEAS RECIPE

Steps:

• Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
• Add in garlic and saute for 1-2 minutes until fragrant.
• Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
• Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
• Serve with rice and chard and garnish with green onions!

LEMON COUSCOUS WITH PEAS AND CARROTS

Steps:

• Bring chicken broth and 1/4 cup water to boil in medium saucepan over medium-high heat.
• Add carrots and cook 2 minutes.
• Add peas; cook fresh peas 4 minutes or frozen peas 1 minute.
• Add couscous; cook 30 seconds, stirring often.
• Add lemon juice, lemon peel and butter; stir until melted and smooth.
• Remove from heat, cover and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper.

WHOLE-WHEAT COUSCOUS WITH PARMESAN & PEAS

Steps:

• Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
• Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
• Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

COUSCOUS WITH BLACK-EYED PEAS AND GREENS

Steps:

• 1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside. 2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired. 3. Reconstitute and steam the couscous. 4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table. Yield: Serves six to eight Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.

SOCAL GREENS AND BLACK EYED PEA SOUP

Steps:

• Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
• Place ham hocks, collards, kale, 32 ounces Swanson® Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
• For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.

HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS

Steps:

• Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
• Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.