Black Eyed Peas With Stewed Tomatoes Recipes

Steps:

• Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
• Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
• When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
• Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
• Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
• Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

Steps:

• Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm. Add oil, garlic, and scallion whites, and season with salt and pepper. Cook, stirring, until scallions begin to soften, about 2 minutes. Add tomatoes, black-eyed peas, and water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add scallion greens and serve.

Steps:

• Heat oil in a large high-sided skillet over medium heat.
• Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
• Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
• Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
• Serve alongside black-eyed peas in a shallow bowl.

Steps:

• Place a 2-gallon stockpot over medium heat. Drizzle with a 2-count of oil. Sauté the garlic, green chile, and country ham together until the garlic is soft, about 3 minutes. Add the black-eyed peas, bay leaves, and chicken stock. Simmer for 45 minutes, until the beans are tender, stirring when you think about it. Wait until halfway through the cooking process to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit first so the flavors can penetrate the beans.
• In a separate pan, cook the tomatoes and sugar over medium-low heat for 20 minutes, stirring occasionally, until the tomatoes are like jam. Serve the black-eyed peas in a large bowl and spoon the sweet tomatoes on top.

Steps:

• Cook sausage in a little water in a large skillet over low-to-medium heat. Break up sausage with a spoon; continue cooking and stirring until sausage is no longer pink. Drain any remaining water (if needed).
• Add onion to sausage in skillet. Continue cooking over low-to-medium heat until onion is tender; about 5 minutes.
• Open cans of diced tomatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but do not drain the second can of peas.
• Add tomatoes (drained) and black-eyed peas (one drained, one with liquid) to the sausage and onion mixture in skillet. Simmer, covered, for 30 minutes over low heat.
• Salt and pepper to taste, if desired.
• Sprinkle shredded cheddar cheese over skillet mixture.
• Serve with hot pepper sauce on the side, so each person may spice up his/her individual serving.

Steps:

• Boil 1 cup water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
• Heat the oil in a stir-fry pan or wide skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.
• Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas. Bring to a simmer over medium heat, and stir in the cooked bulgur.
• Season to taste with salt and pepper. Cook for another 5 minutes, and serve.
• Black-Eyed Peas with Bulgur and Tomatoes (this page)
• Corn Slaw (page 34)
• Steamed broccoli or green beans
• or
• Contemporary Creamed Spinach (page 212)
• Calories: 253
• Total Fat: 5g
• Protein : 9g
• Carbohydrate: 39g
• Cholesterol: 0mg
• Sodium: 194mg