Southwestern Black Eyed Peas Food

SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS

Steps:

• In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
• Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
• Preheat the oven to 375 degrees F.
• Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
• Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
• In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

SOUTHWESTERN BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
• Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
• (Per serving)
• Calories: 131
• Total fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 5g
• Protein: 7g
• Calcium: 43mg
• Potassium: 327mg
• 1 1/2 starch
• 1/2 very lean meat

SOUTHWESTERN BLACK-EYED PEAS

Steps:

• Heat water and peas to boiling in 2 quart saucepan.
• Boil uncovered 2 minutes; reduce heat to low.
• Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
• Drain peas.
• Heat oil in same saucepan over medium heat.
• Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
• Stir in cilantro, tomato and beans.
• Cook, stirring occasionally, until hot.

BLACK-EYED PEA SKILLET DINNER

Steps:

• Add ground beef, onion, and green pepper to a skillet.
• Cook and crumble meat over medium heat until beef is browned; drain well.
• Add the rest of the ingredients to the skillet; bring to a boil, lower heat, and simmer 30 minutes.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
• Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
• Lower heat to simmer; crumble bacon and add to peas.
• Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

MAMA AMANDA'S BLACK-EYED PEAS

Steps:

• Take your bacon in a cast iron skillet and fry until crispy.
• You will have bits of crunchy goodness in bottom of pan.
• Take diced onion and cook in drippings until translucent.
• Add garlic and stir for just a moment or two.
• Pour in broth and de-glaze pan by scraping up all of the bacon yummies.
• Pour in Peas and stir together.
• Season with salt and pepper to taste and add garlic powder.
• Cover and let cook for about 2 hours.