5 INGREDIENT BACON BURGERS WITH CHEDDAR AND RED ONION WITH PARMESAN POPCORN BLACK-EYED PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the burgers: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine beef, bacon, salt, and black pepper. Mix well and shape mixture into 4 patties, each about 1-inch thick. Place burgers on hot pan and cook 3 to 5 minutes per side, for medium. Arrange onions alongside burgers and grill 1 minute per side, until just golden. Place cheese on burgers and cook 1 minute, until cheese melts. Serve burgers on rolls with onions on top.
- For the black-eyed peas: Heat oil in a large skillet over medium-high heat. Add peas and cook 3 to 5 minutes, until golden brown. Add salt and black pepper, to taste, and stir to coat. Remove from heat and stir in Parmesan and parsley. Serve alongside burgers.
BLACK-EYED PEAS WITH BACON AND PORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 14h20m
Yield 6 to 8 servings
Number Of Ingredients 14
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 and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
PARMESAN PEAS
Steps:
- Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
- Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.
PARMESAN BLACK-EYED PEAS
This is a quick, easy, tasty way to make black eyed peas. Use black eyed peas with jalapenos if you want it spicy. Easy and yummy!
Provided by sunflowerseed
Categories Beans
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add peas and cook 3 to 5 minutes, until golden brown.
- Add salt and black pepper to taste and stir to coat.
- Remove from heat and stir in Parmesan and parsley.
- Enjoy!
Nutrition Facts : Calories 136, Fat 4.2, SaturatedFat 0.9, Cholesterol 1.5, Sodium 421.9, Carbohydrate 18.2, Fiber 4.4, Protein 7
NOT YOUR MAMA'S BLACK-EYED PEAS
The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.
Provided by CookingWithShelia
Categories Black-Eyed Pea Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
- Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
- Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
- Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g
TRADITIONAL BASIC BLACK EYED PEAS
Here's a recipe for basic black-eyed peas with bacon or hog jowl and spicy seasonings and herbs, along with garlic and vegetables. These peas are delicious with cornbread or corn muffins and seasoned greens.
Provided by Annacia
Categories Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
- Cover with water and bring to a boil.
- Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
- Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough water to cover by 2 inches.
- Add pepper flakes, black pepper, thyme, and oregano.
- Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
- Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
- Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
- Serve with hot baked cornbread and a tossed salad.
Nutrition Facts : Calories 512.4, Fat 40.7, SaturatedFat 14.7, Cholesterol 51.1, Sodium 1531, Carbohydrate 28, Fiber 8.5, Sugar 2.5, Protein 11.2
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
CREOLE BLACK-EYED PEAS
Make and share this Creole Black-Eyed Peas recipe from Food.com.
Provided by Iowahorse
Categories Beans
Time 17h
Yield 4 serving(s)
Number Of Ingredients 9
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.
BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA
The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 12
Steps:
- Cover the black-eyed peas with water, bring to a boil and then drain.
- Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams
SUMMERY BLACK-EYED PEA SALAD
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
LOBIA (BLACK-EYED PEAS CURRY)
Make and share this Lobia (Black-Eyed Peas Curry) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil.
- Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes.
- Heat oil in deep saucepan. Add onion, garlic, ginger and cumin.
- Fry 10 minutes and add tomato. Cook another 5 minutes and add lobia (black eyed beans) and cooking liquid. Continue to simmer, uncovered, until lobhia are soft but not completely dissolved.
- Mixture should be soupy.
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15 HEALTHY BLACK-EYED PEAS RECIPES — EAT THIS NOT THAT
From eatthis.com
Author Abby ReisnerPublished 2020-03-13Estimated Reading Time 6 mins
- Rainbow Power Greens Salad with Black-Eyed Peas. In their natural state, black-eyed peas are more of an earth tone ingredient. But when you combine them with purple cabbage, shredded carrots, and vitamin K–rich greens, you get a colorful (and nutrient-packed) salad that will leave you feeling supercharged for the rest of the day.
- Hoppin' John Skillet. Hoppin' John is a traditional New Year's food, most recently from South Carolina but with deeper roots in West African cuisine. It's said to bring about luck and prosperity for the year ahead, as the beans are supposed to bring coins to mind.
- Pasta with Garlic Scape Pesto, Bacon, and Black-Eyed Peas. For food lovers, a groundhog's prediction isn't the true sign of spring. The real seasonal changeover happens when garlic scapes, the long, thin tendrils that grow out of garlic heads, pop up in farmers' markets.
- Texas Cowboy Caviar. When you've had enough spinach artichoke dip and guacamole to last you for the year, Texas caviar is the way to go. It's a combination of canned beans, corn, and fresh herbs that definitely counts as a salad.
- BBQ Tofu Bowl with Collard Greens. If you put the South in a bowl and made it both vegan and gluten-free, this is what you'd get. It's a combination of smoky barbecue-marinated tofu, steamed collard greens, cooked rice, and beans whose deep flavor belies the small amount of time and effort involved.
- Greek Black-Eyed Pea Salad. Go Greek for lunch with this lemon-dressed salad. Sun-dried tomatoes, feta, and Kalamata olives give the dish serious Mediterranian vibes—plus, you'll learn a method for cooking the black-eyed peas that'll result in perfectly tender (and not mushy) beans.
- Instant Pot Bean Soup. There are 13 types of beans in this soup recipe. If that sounds overwhelming, you can get by with just a few different types, but we're partial to the inclusion of black-eyed peas, which go well with the tuscan kale and tomatoes that round out the main flavor profile.
- Vegan Black-Eyed Peas Deep Dish Pizza. Lasagna, Hoppin' John, and a deep dish pizza walk into a bar . . . and the punchline is this recipe. With thyme tofu ricotta, multiple layers, and a crispy crust, it's the best of all possible worlds—executed in an all-vegan way, no less.
- One Pot Turkey and Rice Bowl. This recipe calls for only a handful of ingredients, and is perfect for those "need food now" weeknights when just can't be bothered to cook.
- African Black-Eyed Pea Salad. Black-eyed peas are a prominent ingredient in African cooking, and this Senegal-inspired dish is a shining example as to why.
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