CREOLE-STYLE BLACK-EYED PEAS
Make and share this Creole-Style Black-Eyed Peas recipe from Food.com.
Provided by Elmotoo
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sort & rinse peas.
- In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
- Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
- Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
CREOLE BLACK EYED PEAS
Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.
Provided by Queen Dragon Mom
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the peas overnight in cold water. Drain.
- Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
- Stir in garlic, continue stirring until garlic releases it's aroma.
- Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
CREOLE BLACK-EYED PEAS
Make and share this Creole Black-Eyed Peas recipe from Food.com.
Provided by Iowahorse
Categories Beans
Time 17h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash peas and soak overnight in cold water.
- Drain peas.
- Place all ingredients in large pot, add 2 quarts water.
- Cook at least 2 hours or until peas are tender.
- Additional water may be needed.
LOW FAT CREOLE STYLE BLACK EYED PEAS
Inspired once again by the internet, true! This IS yummy AND delicious too! Served in a wrap, with rocket, don't forget feta, You'll almost think low fat foods are better :)
Provided by mickeydownunder
Categories One Dish Meal
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
- Then DRAIN whatever water remains and allow peas to sit uncovered.
- In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
- ADD cooked black-eyed peas.
- COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
- ENJOY!
- NOTE: Is well worth the time to make and freezes WELL!
- NOTE: Remove Bay leaves before serving.
- NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
- NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.
BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE
Categories Salad Bean Mustard Vegetable Side Thanksgiving Fall Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
- Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
- Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.
CREOLE BLACK-EYED PEAS AND RICE
Make and share this Creole Black-Eyed Peas and Rice recipe from Food.com.
Provided by Chef Ashley 1000
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
- Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
- Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
- Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
- Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.
Nutrition Facts : Calories 594.1, Fat 30.8, SaturatedFat 12.5, Cholesterol 66.8, Sodium 1534.1, Carbohydrate 48.1, Fiber 8.4, Sugar 8.8, Protein 32.9
CREOLE BLACK-EYED PEAS AND RICE
An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.
Provided by Sola
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
- Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g
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