SPICY BLACK-EYED PEAS
Provided by Tyler Florence
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
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
SPICY BLACK-EYED PEA SALAD
Steps:
- Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.
SLOW COOKER SPICY BLACK-EYED PEAS
Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.
Provided by MJ46NY
Categories Side Dish Beans and Peas
Time 6h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 30.2 g, Cholesterol 9.6 mg, Fat 2.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 0.9 g, Sodium 341.4 mg, Sugar 4.1 g
BLACK-EYED PEAS SPICY STYLE
A spicy twist on black-eyed peas.
Provided by Angela
Categories Side Dish Beans and Peas
Time 40m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Nutrition Facts : Calories 118.7 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 433.3 mg, Sugar 0.8 g
THE PIONEER WOMAN'S BLACK-EYED PEA DIP RECIPE - (3.8/5)
Provided by lindaauman
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips.
SPICY BLACK-EYED PEA DIP
Taken from "Celebrations on the Bayou", published in 1989 by the Junior League of my home town, Monroe, Louisiana. There are lots of blackeye pea dip recipes out there, but this one really stands out from the crowd. Please don't let the long and quirky ingredients list dissuade you; this dip is quick and easy to make and the flavor is just exceptional. Let me put it this way: I brought this to a neighborhood party once, and three years later one of the men asked me if I would make that "weird blackeye pea dip that was so danged good" again. A good ole boy in overalls doesn't remember a dip he had at a party three years ago for no reason. I wish I had invented this dip.
Provided by lolsuz
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
- Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
- Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
- Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
- Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
- Serve with Frito Scoop chips or corn bread.
HOT AND SPICY CHEESY BLACK-EYED PEA DIP
If you've never had traditional black-eyed pea dip, do yourself a favor and try this yummy cheesy version!
Provided by Julesong
Categories Spreads
Time 20m
Yield 1 LARGE batch
Number Of Ingredients 12
Steps:
- Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside.
- Whir together the jalapeño peppers, onion, and garlic in a food processor until smooth; set aside.
- Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted.
- Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes.
- Pour into serving dish and serve immediately, hot, with tortilla chips.
- Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without.
- If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).
Nutrition Facts : Calories 3008.3, Fat 193.2, SaturatedFat 117.8, Cholesterol 521.8, Sodium 3670.5, Carbohydrate 199, Fiber 34.8, Sugar 29.2, Protein 133.2
SPICY BLACK-EYED-PEA RELISH
Provided by Tyler Florence
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour.
- Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice.
- Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil.
SPICY BLACK-EYED PEAS
Turn dried peas into an impressive side dish with a clever mix of spices and salsa.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except salsa.
- Cover; cook on High heat setting 3 to 4 hours.
- Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g
SPICY BLACK-EYED PEAS
A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!!
Provided by SkinnyMinnie
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon slices, until crisp.
- Remove the bacon, crumble and set aside to use as a topping for the finished peas.
- Saute the onion in the bacon drippings until tender.
- Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
- Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
- Add additional water, if necessary.
- Serve over rice with the crumbled bacon as a garnish.
QUICK & SPICY BLACK-EYED PEA DIP
This is a wonderful recipe to create with black-eyed peas leftover from another meal. Should you not have left over black-eyed peas, substitute 4 cups of canned black-eyed peas, drained.
Provided by Dancer
Categories Vegetable
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip.
- Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes.
- Removing this excess moisture from the cooked peas will guarantee a creamier dip.
- In a large sauce pan, melt butter over medium-high heat.
- Add onions, celery and garlic and sauté 2 to 3 minutes.
- Add jalapeño pepper and chopped green chilies.
- Cook 2 to 3 additional minutes and add half of the black-eyed peas.
- Simmer 2 minutes, add cheese and stir until melted.
- Pour contents into the bowl of a food processor and blend until puréed.
- Transfer to a decorative serving bowl and add remaining black-eyed peas.
- Stir well to incorporate.
- Add chopped pimento and parsley for garnish.
- Season to taste with salt and pepper.
- Serve with warm tortilla chips or crackers.
Nutrition Facts : Calories 327.5, Fat 21.7, SaturatedFat 13.5, Cholesterol 60.3, Sodium 625.3, Carbohydrate 21.2, Fiber 4.8, Sugar 2.1, Protein 13.6
BLACK-EYED PEA DIP
Provided by Tammy Randerman
Categories Condiment/Spread Bean Cheese Bake Super Bowl Summer Bon Appétit Texas
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place peas in heavy medium saucepan. Add enough water to saucepan to cover peas by 2 inches. Let stand 30 minutes. Drain. Add water to cover peas by 2 inches. Generously salt water. Stir in 1 garlic clove. Boil until peas are very tender, adding more water to pan if necessary, about 1 hour.
- Using slotted spoon, transfer peas to processor. Process until smooth. Add remaining garlic clove and next 3 ingredients. Pulse until smooth. Season to taste with salt and pepper. Transfer dip to 8-inch-diameter pie plate or quiche dish. (Can be prepared 2 days ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Top dip with cheddar. Bake until dip is heated through and cheese bubbles, about 20 minutes. Sprinkle dip with green onions and serve with tortilla chips.
SPICY CHIPOTLE BLACK-EYED PEAS
A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.
Provided by Amanda
Categories Side Dish Beans and Peas
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g
BLACK-EYED PEA DIP
This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.
Provided by ANNWDODD
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 12.8 g, Fat 7.1 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 235 mg, Sugar 4.6 g
VEGETARIAN BLACK-EYED PEA DIP
One-pan, warm, vegetarian black-eyed pea dip. Enjoy with your favorite chips, crackers, or breads.
Provided by Chef Nastay Nate
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat oil in an oven-proof skillet over medium heat; stir in yellow onion, white parts of the green onions, and jalapeno. Cook and stir until the onions have softened and turned translucent, 4 to 5 minutes.
- Stir in black-eyed peas, paprika, and Creole seasoning; reduce heat to low. Stir in cream cheese and sour cream until melted. Top with shredded cheese blend.
- Place in the preheated oven and broil until cheese is melted and golden, about 4 minutes. Garnish with green onion tops.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 10.4 g, Cholesterol 29.5 mg, Fat 11.7 g, Fiber 2.4 g, Protein 7.1 g, SaturatedFat 6.9 g, Sodium 347.3 mg, Sugar 0.8 g
SPICY BLACK-EYED PEA SKILLET
An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)
Provided by Deborah1
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
- Drain off excess fat.
- Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
- Mix well.
- Bring to a boil.
- Reduce heat to low and simmer 20 minutes, stirring occasionally.
- I serve with corn muffins and cold spiced peaches for an easy one dish supper.
- NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
- This dish freezes well.
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