BLACK-EYED PEAS & CHINESE GREENS
Bok choy and black-eyed peas pair up in this Szechwan-style sauté created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash.
Provided by Sharon123
Categories Rice
Time 25m
Yield 5-7
Number Of Ingredients 15
Steps:
- In a large skillet, sauté peppers, ginger root and garlic in peanut.
- and sesame oil until peppers are tender, about 5 minutes.
- Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
- Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
- Season to taste with black pepper.
- Serve over rice. Squeeze orange juice over top if desired.
- Garnish with sesame seeds, green onions and orange zest, if desired.
- Enjoy!
Nutrition Facts : Calories 497.4, Fat 13, SaturatedFat 2.3, Sodium 1288.3, Carbohydrate 78.2, Fiber 13.7, Sugar 2.7, Protein 19.7
BLACK-EYED PEAS
Steps:
- Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.
HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS
Eating black-eyed peas and greens on New Year's Day is thought to bring good fortune for the rest of the year (thanks to the peas' resemblance to coins and the greens' to folded dollar bills). Combine these with steel-cut oats for a dish that's packed with fiber, protein and, hopefully, a bit of luck!
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
- Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 25 milligrams, Sodium 730 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 18 grams, Sugar 3 grams
BLACK-EYED PEA MASALA
This is a recipe that I adapted from a recipe my MIL made while I was in India. It is FABULOUS, and is even served for breakfast quite often in her house! (I could eat it for every meal LOL) I donut know the actual name of the chilies they use, but at home I generally use either 2 of the small chiles labeled "hot green chiles" from the market, or I use serranos. The ginger I generally just run over my microplane.
Provided by love4culinary
Categories Curries
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Drain your peas.
- Heat oil/ghee (allow to melt) in a medium heavy pot over medium heat and fry chiles, garlic, onion, and ginger for approx 6 minutes.
- Add your curry powder/garam masala, turmeric and cumin, and then add the tomatoes.
- Cook for approximately 3 minutes until it begins to thicken and add your peas and salt to taste, along with 4 cups of water.
- Allow water to boil and then reduce your heat, cover and cook for approximately 2 hours until your peas are done and the sauce is nice and thick.
- After the peas are done, fold in your yogurt (may wish to use a little more or little less to your tastes) and cilantro, and serve.
- This goes well with rice or with chappati/roti.
- Garnish with minced cilantro.
Nutrition Facts : Calories 288.1, Fat 10.6, SaturatedFat 1.7, Cholesterol 2, Sodium 19.6, Carbohydrate 36.9, Fiber 6.8, Sugar 5.9, Protein 13.7
BLACK-EYED PEAS WITH COLLARD GREENS
Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.
BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."
Provided by Engrossed
Categories Chowders
Time 2h10m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- Cook stirring occasionally, until the onions have browned, about 20 minutes.
- Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
- Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
- Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
- Taste once more for salt and season with plenty of pepper.
- Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
BLACK-EYED PEA GREEN BEAN CASSEROLE
I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!
Provided by the80srule
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
- Pour in the water and black-eyed peas, mix well. Add the seasonings.
- Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
- For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
- While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
- In a 2-qt baking dish, mix the mushroom soup and yogurt together.
- Blend the soy sauce in next.
- When the soy sauce is incorporated in the cream sauce, add the spices.
- Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
- Mix the greenbeans in too.
- Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.
Nutrition Facts : Calories 170.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 1.2, Sodium 545.9, Carbohydrate 24.2, Fiber 4, Sugar 4.7, Protein 9.1
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