Pico Black Eyed Peas Food

PICO BLACK-EYED PEAS

Pico Black-Eyed Peas image

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Provided by Dannielle Randall

Categories Side Dish Beans and Peas

Time 5h15m

Yield 12

Number Of Ingredients 9

Ingredients

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

Steps:

Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 27.6 g, Fat 0.6 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 109 mg, Sugar 4.2 g

SPICY BLACK-EYED PEAS

Spicy Black-Eyed Peas image

Provided by Tyler Florence

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
5 dried red chiles, broken up
2 bay leaves
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

BLACK EYED PEA SALSA

Black Eyed Pea Salsa image

I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.

Provided by DeAnna Owens

Categories < 30 Mins

Time 20m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 cups black-eyed peas (drained & rinsed)
3/4 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup Spanish onion, diced
1/2 cup radish, diced
1/2 cup tomatoes, diced
1/2 cup fresh cilantro, chopped
1 (4 ounce) can diced green chilies
1 jalapeno (diced, deveined & deseeded)
2 fresh garlic cloves

Steps:

Chop all the vegatables.
Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
If served cold, refrigerate for at least an hour before serving.
If served warm, heat up in the microwave or on the stove-top.

Nutrition Facts : Calories 140.3, Fat 4.2, SaturatedFat 0.7, Sodium 611.5, Carbohydrate 20.5, Fiber 5.1, Sugar 2.2, Protein 6.4

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