DIASPORA CHILI-SPICED BLACK-EYED PEAS AS MADE BY CC PEAN RECIPE BY TASTY
This dish is my love letter to Africa. The combination of black-eyed peas (commonly known as congo peas on the continent), sweet plantain, okra, coconut milk, palm oil, and peppery spices create a soul-satisfying link to the motherland.
Provided by CC Pean
Categories Dinner
Time 22m
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large pan, warm the palm oil over medium-high heat. Add the onion, garlic, and ginger and sauté, stirring occasionally, until the onion is translucent and the garlic and ginger are fragrant, about 5 minutes. Add the tomatoes and cook for 3-5 minutes, until they begin to soften and release their juices.
- Add the okra, plantain, and black-eyed peas. Cook for 1-2 minutes, until warmed through and the okra is bright green. Add the Afcave Diaspora Chili Blend and stir to coat the vegetables.
- Add the coconut milk and bring to a simmer, about 5 minutes. Cover and simmer for 8-10 minutes until everything is warmed through and the flavors meld. Season salt to taste.
- Serve the black-eyed peas hot over rice and garnish with cilantro.
- Enjoy!
- RECIPE BY: CC Pean
Nutrition Facts : Calories 479 calories, Carbohydrate 57 grams, Fat 25 grams, Fiber 10 grams, Protein 12 grams, Sugar 17 grams
SHAHI PANEER RECIPE BY TASTY
Here's what you need: unsalted butter, green chillis, large onion, garlic, ginger, tomato puree, ground coriander, paneer masala, red bell pepper, salt, heavy cream, paneer cheese, fresh cilantro, naan bread, rice
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 5qt-pot over medium heat.
- Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn't burn.
- Add the tomato puree. Stir well and cover again. Cook until tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes.
- Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
- Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
- Garnish with cilantro and serve with naan or rice.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 19 grams, Fat 92 grams, Fiber 3 grams, Protein 27 grams, Sugar 11 grams
LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
PORK AND BLACK EYED PEA CHILI
Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War.
Provided by threeovens
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
- Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
- Cook, stirring occasionally, until veggies are softened, about 5 minutes.
- Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
- Garnish with green onions and serve with corn bread or corn muffins.
Nutrition Facts : Calories 754, Fat 45.9, SaturatedFat 15.4, Cholesterol 142.6, Sodium 1517.4, Carbohydrate 35.1, Fiber 8.7, Sugar 8.1, Protein 50.9
MAMA GUILLA'S SANCOCHO RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, green pepper, fresh cilantro, garlic, white cooking wine, diced tomato, tomato sauce, sofrito, recaito, spanish green olive, ground cumin, salt, pepper, chuck roast, chicken broth, water, chicken drumstick, corn, russet potatoes, yucca, plantains, avocado, white rice, lime wedge
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, green pepper, cilantro, and garlic. Cook until the onions are translucent, about 5 minutes.
- Add the cooking wine, diced tomatoes, tomato sauce, sofrito, recaito, Spanish olives, cumin, salt, and pepper. Stir for 2-3 minutes to allow the flavors to meld.
- Add the stew beef. Increase the heat to high and cook for 2-3 minutes, until the meat is cooked through.
- Add the chicken broth and water. Stir to combine. Add the chicken, corn, potatoes, and yuca. Stir well. Cover and cook over medium-high heat for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are softened.
- Reduce the heat to low and add the plantains. Simmer uncovered for 15 minutes, until the plantains are tender.
- Garnish the soup with cilantro and serve with halved avocados, rice, and lime wedges, if desired.
- Enjoy!
Nutrition Facts : Calories 817 calories, Carbohydrate 106 grams, Fat 28 grams, Fiber 8 grams, Protein 35 grams, Sugar 22 grams
SPICY BLACK-EYED PEAS
This is a simple but yummy side dish. I got it from Paula's Home Cooking "Southern Traditions" show. If you omit the bacon you can make this a vegetarian dish and serve it with rice.
Provided by PamLuvs2Cook
Categories Beans
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas.
- Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes w/ green chiles, salt, chili powder, pepper and water.
- Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Watch your peas closely and add additional water, if necessary. Serve garnished with crumbled bacon.
Nutrition Facts : Calories 271.6, Fat 1.1, SaturatedFat 0.3, Sodium 638.8, Carbohydrate 49.5, Fiber 8.5, Sugar 6, Protein 18.5
CHICKPEA SPINACH CURRY RECIPE BY TASTY
Here's what you need: chickpeas, spinach, onion, garlic ginger paste, jalapeño, chopped tomato, tomato paste, tomato juice, coconut milk, curry powder, cumin, turmeric, garam masala, salt
Provided by Joanna Jajack
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sauté onions and jalapeno until softened. Add Garlic/ginger paste and continue to sauté.
- Add tomatoes and tomato puree and cook down the tomatoes for about 5 mins at a simmer.
- Add spices and coconut milk, chickpeas, and spinach.
- Bring to boil, then cover and simmer for 20 mins.
- Serve alone or with rice.
Nutrition Facts : Calories 428 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 11 grams, Protein 13 grams, Sugar 13 grams
SPICY BLACK-EYED PEAS
A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!!
Provided by SkinnyMinnie
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon slices, until crisp.
- Remove the bacon, crumble and set aside to use as a topping for the finished peas.
- Saute the onion in the bacon drippings until tender.
- Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
- Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
- Add additional water, if necessary.
- Serve over rice with the crumbled bacon as a garnish.
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
SPICY VEGETARIAN BLACK-EYED PEAS
This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.
Provided by Velve
Categories < 4 Hours
Time 3h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
Nutrition Facts : Calories 220.2, Fat 1, SaturatedFat 0.2, Sodium 476.5, Carbohydrate 40.8, Fiber 7.8, Sugar 7.8, Protein 14.6
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