Red Pepper Black Eyed Pea Gravy Food

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WARM BLACK-EYED PEAS WITH BACON AND RED ONION VINAIGRETTE



Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette image

This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.

Provided by Leslie in Texas

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
1/3 cup minced red onion
1 large garlic clove, minced
1/2 teaspoon celery seed
1/2 teaspoon dill seed
6 tablespoons red wine vinegar
1 1/2 teaspoons honey
1/2 cup olive oil
2 1/2 cups cooked black-eyed peas
salt & freshly ground black pepper
1 small red onion, thinly sliced
3 cups escarole, strips
minced parsley (garnish)

Steps:

  • Fry bacon in heavy medium skillet until crisp.
  • Remove using slotted spoon and drain on paper towels; set aside for garnish.
  • Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
  • Add garlic and stir 1 minute.
  • Add celery seed and dill seed and stir 30 seconds.
  • Blend in vinegar and honey and boil 2 minutes, stirring constantly.
  • Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
  • Pour over black-eyed peas; season to taste with salt and pepper.
  • Add red onion slices and toss gently.
  • Let stand at room temperature at least 1 hour.
  • Arrange escarole on serving platter and mound pea salad over greens.
  • Garnish with bacon and parsley and serve.

Nutrition Facts : Calories 488.3, Fat 38.2, SaturatedFat 7.4, Cholesterol 15.4, Sodium 647.7, Carbohydrate 27.6, Fiber 6.7, Sugar 3.6, Protein 10.6

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS



Garlicky Black-Pepper Shrimp and Black-Eyed Peas image

Make and share this Garlicky Black-Pepper Shrimp and Black-Eyed Peas recipe from Food.com.

Provided by KathyP53

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

4 slices bacon
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
1 bay leaf
1 teaspoon dried thyme
1/8 teaspoon hot red pepper flakes
2 (15 ounce) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
3 tablespoons extra virgin olive oil
1 lb large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Steps:

  • Cook bacon in a 12" heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
  • Cook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
  • Heat oil in skillet over medium-high heat until it shimmers.
  • Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.

Nutrition Facts : Calories 361.3, Fat 16.2, SaturatedFat 3.8, Cholesterol 125.5, Sodium 698.9, Carbohydrate 25, Fiber 5.7, Sugar 1.4, Protein 25.9

BLACK BEAN & BLACK-EYED PEA SALSA



Black Bean & Black-Eyed Pea Salsa image

In the south, it's a tradition to eat black-eyed peas on New Year's Day, but this bean salsa is so tasty that you will enjoy it at ANY time of the year. We love it with the new baked tortilla scoops, which makes this a very healthy recipe!

Provided by CookinDiva

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

1 (14 ounce) can black-eyed peas, drained
1 (14 ounce) can black beans, drained
1 (14 ounce) can white corn, drained
1/2 bunch green onions, sliced or 1/2 red onion, diced
1 red pepper, diced
1 orange bell pepper, diced
1/2 bunch fresh cilantro, chopped (about 1/2 cup)
2 jalapeno peppers, seeded, diced
2 tomatoes, diced and drained
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1/4 cup canola oil
1 teaspoon cumin
1 teaspoon chili powder
1 garlic cloves, minced or 1/2 teaspoon garlic powder
1/2-1 teaspoon Tabasco sauce

Steps:

  • Drain peas, beans and corn.
  • Place into large bowl.
  • Add chopped onions, peppers, cilantro and tomatoes.
  • Mix dressing ingredients separately.
  • Pour over salsa and toss to combine.
  • Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

Nutrition Facts : Calories 140, Fat 5.5, SaturatedFat 0.5, Sodium 110.8, Carbohydrate 19.7, Fiber 5.1, Sugar 2.8, Protein 5.4

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