TEX-MEX RICE AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 542, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 527 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 21 grams
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
BLACK-EYED PEAS AND RICE
Steps:
- Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
BLACK EYED PEAS AND RICE
The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It's a vegetarian alternative to a classic Hoppin' John recipe that still tastes amazing next to collard greens and cornbread.
Provided by Silvia Dunnirvine
Categories Dinner
Number Of Ingredients 8
Steps:
- Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
- Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
- Toss the rice with black eyed peas and serve with toppings.
RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS
Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.
Provided by the80srule
Categories < 4 Hours
Time 1h40m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
- Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
- Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
- Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
- Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!
Nutrition Facts : Calories 113.8, Fat 5, SaturatedFat 0.7, Sodium 531.6, Carbohydrate 14, Fiber 3, Sugar 1.6, Protein 4
BLACK-EYED PEAS AND RICE
In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Categories dinner, beans, main course, side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
SPICY BLACK-EYED PEAS AND RICE
Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.
Provided by JeriBinNC
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4
SPICY RICE AND BLACK-EYED PEAS
Tasty, fast, and fat free. I sometimes use leftover cooked brown rice in this; just leave out the water.
Provided by JeriBinNC
Categories Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a 10-inch skillet or large saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes or until the sauce is absorbed.
Nutrition Facts : Calories 512.6, Fat 2.1, SaturatedFat 0.5, Sodium 1442.5, Carbohydrate 107.5, Fiber 12.5, Sugar 13, Protein 17.8
BLACK EYED PEAS WITH RICE
This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.
Provided by southern chef in lo
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
- Add oil to pot; sauté the ham hock, onion, and celery until tender.
- Add the garlic and sauté 2 minutes more.
- Add peas cover with water about 1 to 11/2 inch over peas.
- Add pepper, parsley, and about 1 teaspoon of salt to start with.
- Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
- Stir occasionally.
- Water will turn into a gravy; serve over rice.
Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.6, Sodium 174.8, Carbohydrate 9.6, Fiber 2.3, Sugar 0.7, Protein 3
SPICY RICE AND BLACK-EYED PEAS
Make and share this Spicy Rice and Black-Eyed Peas recipe from Food.com.
Provided by MsSally
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
- Cover; simmer about 10 minutes or until liquid is almost absorbed.
LIME RICE AND BLACK-EYED PEAS
Make and share this Lime Rice and Black-Eyed Peas recipe from Food.com.
Provided by dicentra
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice with broth, and bring to a boil. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. Remove from heat, and set aside.
- Heat oil in a large saucepan for 1 minute over medium-high heat. Add shallot, scallions and chilies, and cook for 3 minutes.
- Add black-eyed peas and rice, and reduce heat to low. Add lime juice, cilantro, and marjoram. Cover, and cook mixture for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 162.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.8, Sodium 414.7, Carbohydrate 30.8, Fiber 3, Sugar 1.2, Protein 5.5
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