Spicy Black Eyed Pea Skillet Food

BLACK-EYED PEA SALAD WITH CANADIAN BACON

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
• Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

SPICY BLACK-EYED PEA SKILLET

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.

SPICY BLACK-EYED PEAS

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.

SPICY VEGETARIAN BLACK-EYED PEAS

Steps:

• Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
• Combine garlic, onions and bell pepper in a skillet.
• Cook over low heat, with a little water to prevent from scorching.
• Cook until onion is translucent.
• Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
• Cover and reduce heat to low.
• Cook for 1 1/2- 2 hours, or until peas are soft.

BLACK-EYED PEA PATTIES

Steps:

• Saute the chopped onion in a bit of oil until translucent, then remove.
• In a large bowl, combine all ingredients (including the sauteed onion).
• Mash mixture (I use a large fork) until about half of the peas are completely mashed.
• Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
• In a skillet, heat about 1/2 inch oil on med-high.
• When the oil is hot, add patties.
• Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
• Remove to paper towel to absorb grease.
• Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

SPICY BLACK-EYED PEAS

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.

BLACK-EYED PEAS SPICY STYLE

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!

BLACK-EYED PEAS SKILLET DINNER

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until beef is browned; drain fat. Add peas, tomatoes, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often.

SLOW COOKER SPICY BLACK-EYED PEAS

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.

SPICY BLACK-EYED PEA SOUP WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.