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
LUCKY CHIPOTLE BLACK EYED PEAS HUMMUS {VEGAN}
Lucky Chipotle Black Eyed Peas Hummus! A fun Spicy twist on classic hummus with black-eyed-peas in place of garbanzo beans! Perfect option for a quick snack or appetizer.
Provided by Lindsay Cotter
Time 10m
Number Of Ingredients 10
Steps:
- First make sure your peas are rinsed and cooled. Peel and chop your veggies.
- Place your peas, onion, garlic, tahini, olive oil, and peppers in food processor or blender.
- Blend until combined.
- Add in your spices, salt, pepper, lemon juice, and vinegar. Blend again until creamy.
- Taste to see if hummus is seasoned to your liking. If not, add more spices/salt/pepper.
- Remove from food processor and place in serving bowl or container.
- Garnish with extra onion and red pepper flakes.
- If not serving right away, keep in sealed container in fridge for up to 7 days.
- Makes around 2 cups.
CHIPOTLE BLACK-EYED PEA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons each olive oil and white wine vinegar, 2 teaspoons whole-grain mustard and 1/2 teaspoon chipotle hot sauce; season with salt and pepper. Toss with one 15-ounce can black-eyed peas (drained and rinsed), 1 each chopped red bell pepper and celery stalk, 1/4 cup minced red onion and 2 tablespoons chopped parsley; season with more hot sauce, salt and pepper.
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 PEAS AND RICE
Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.
Provided by JeriBinNC
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together ina large skillet.
- Bring to a boil, stirring frequently.
- Cover, reduce heat, and simmer for 10 minutes or until heated through.
- This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.
Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4
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 Bean and Pea Side Dishes
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
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.
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