Low Fat Creole Style Black Eyed Peas Food

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.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

CREOLE-STYLE BLACK-EYED PEAS

Steps:

• Sort & rinse peas.
• In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
• Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
• Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

SOUTHERN BLACK-EYED PEAS

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
• Pre-mix the dry spices together in a medium bowl.
• Carve one of the turkey legs, removing as much of the meat from the bone as possible. Place turkey pieces into a food processor and pulse to a grind. Set aside.
• Heat the oil in a large pot over medium heat. Add the whole smoked turkey leg and saute for 1-2 minutes per side. Remove the turkey and set aside.
• Add onion, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add in the ground turkey.
• Add 1/2 the spices and cook until the entire mixture is coated with the spices, about 2 minutes. Add the peas and mix well.
• Pour in the stock and reserved water if using, and drop in the bay leaves. Add the turkey leg back to the pot along with more seasoning and bay leaves.
• Bring everything to a boil, then reduce to a simmer until the peas are very soft, about 1 to 1 1/2 hours.
• Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.

LOW FAT CREOLE STYLE BLACK EYED PEAS

Steps:

• HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
• Then DRAIN whatever water remains and allow peas to sit uncovered.
• In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
• ADD cooked black-eyed peas.
• COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
• ENJOY!
• NOTE: Is well worth the time to make and freezes WELL!
• NOTE: Remove Bay leaves before serving.
• NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
• NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.