Creole Black Eyed Peas And Rice Food

TEX-MEX RICE AND BLACK-EYED PEAS

Steps:

• Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
• Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

CREOLE BLACK-EYES AND RICE FOR THE CROCK POT

Steps:

• Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
• Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
• Serve over cooked rice and garnished with green onion fans.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
• Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
• Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
• Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
• Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

SPICY BLACK-EYED PEAS AND RICE

Steps:

• Mix all ingredients together ina large skillet.
• Bring to a boil, stirring frequently.
• Cover, reduce heat, and simmer for 10 minutes or until heated through.
• This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.

CAJUN RICE AND BLACK-EYED PEAS

Steps:

• In a pot heat oil over medium-high heat.
• Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
• Add broth; bring to a boil.
• Stir in rice.
• Reduce heat to medium-low.
• Cover and simmer for 15 minutes.
• Stir in black-eyed peas.
• Cover and simmer for 5 more minutes.
• Remove from heat and stir in parsley flakes.
• Serve.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

VEGETARIAN BLACK-EYED PEAS & RICE

Steps:

• Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
• Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
• Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.

BLACK EYED PEAS W/RICE

Steps:

• Cook bacon in a large skillet until crisp. Remove bacon reserving drippings in skillet. Crumble bacon & set aside.
• Saute onion in drippings until tender. Drain the onion & discard the drippings. Return the onion to skillet. Add drained peas & last 7 ingredients.
• Cover & cook over low heat 8 to 10 minutes. Put into serving dish & sprinkle crumbled bacon over top.
• Serve.

CREOLE BLACK-EYED PEAS

Steps:

• Wash peas and soak overnight in cold water.
• Drain peas.
• Place all ingredients in large pot, add 2 quarts water.
• Cook at least 2 hours or until peas are tender.
• Additional water may be needed.

CREOLE BLACK EYED PEAS

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.