SPICY RICE AND BLACK-EYED PEAS
Make and share this Spicy Rice and Black-Eyed Peas recipe from Food.com.
Provided by MsSally
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
- Cover; simmer about 10 minutes or until liquid is almost absorbed.
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 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 RICE AND BLACK-EYED PEAS
Tasty, fast, and fat free. I sometimes use leftover cooked brown rice in this; just leave out the water.
Provided by JeriBinNC
Categories Rice
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients in a 10-inch skillet or large saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 25 minutes or until the sauce is absorbed.
Nutrition Facts : Calories 512.6, Fat 2.1, SaturatedFat 0.5, Sodium 1442.5, Carbohydrate 107.5, Fiber 12.5, Sugar 13, Protein 17.8
BLACK-EYED PEAS AND RICE
Steps:
- Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
BLACK EYED PEAS WITH RICE
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
- Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
- Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.
BLACK-EYED PEAS AND RICE
In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Categories dinner, beans, main course, side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
SPICY BLACK-EYED PEA AND RICE FRITTATA
Categories Bean Egg Herb Rice Brunch Broil High Fiber Lunch Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a light main course
Number Of Ingredients 16
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
- While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
- In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
- Preheat broiler while frittata is cooking.
- Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter.
- Cut frittata into 6 wedges and serve with guacamole.
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.
CAJUN RICE AND BLACK-EYED PEAS
Make and share this Cajun Rice and Black-Eyed Peas recipe from Food.com.
Provided by Shellbelle
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pot heat oil over medium-high heat.
- Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
- Add broth; bring to a boil.
- Stir in rice.
- Reduce heat to medium-low.
- Cover and simmer for 15 minutes.
- Stir in black-eyed peas.
- Cover and simmer for 5 more minutes.
- Remove from heat and stir in parsley flakes.
- Serve.
Nutrition Facts : Calories 140, Fat 3, SaturatedFat 0.5, Sodium 513.1, Carbohydrate 23.5, Fiber 1.6, Sugar 1.7, Protein 4.2
HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS
I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.
Provided by ATM 67
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
- Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
- Bring to a boil and then reduce heat to medium.
- When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
- Wait at least twenty minutes, WITHOUT PEEKING!
- Don't do it. You'll loose precious heat and steam.
- Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.
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