Black Eyed Peas With Herbs Recipes

Steps:

• Wash and drain black-eyed peas.
• Soak peas overnight in water that covers by 5 inches.
• Drain peas and discard soaking liquid.
• In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
• Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
• Add the oil to a large skillet and put over medium-high heat.
• When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
• Quickly add in the garlic and stir once.
• Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
• Stir mixture and bring to a simmer.
• Simmer gently, uncovered, for 20 minutes.
• Serve hot.

Steps:

• Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
• Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
• Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
• Serve with rice.

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.

Steps:

• Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
• Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

Steps:

• Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
• In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.

Steps:

• Open the black eyed peas and pour into a colander in the sink.
• Rinse with cold water until free from brine.
• Leave in colander to completely dry.
• Place remaining vegetables and herbs in a mixing bowl.
• Add black eyed peas and corn and mix gently.
• To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
• Pour dressing over mixture and stir with a rubber spatula.
• Store salsa in a covered container.
• Refrigerate and serve chilled.
• Can be prepared 1 day in advance.

Steps:

• In a sauté pan, cook the peppers, garlic and oil.
• Add all herbs, rice and chicken stock to pan. Cook the rice through, should take about 10 minutes until the rice softens and the stock reduces.
• Add the peas and cook five more minutes. Serve on a platter.

Steps:

• Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
• Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.
• Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
• Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you're really hungry, some rice or flatbread would go well alongside.