Black Eyed Peas Recipes

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BLACK-EYED PEAS

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8



Black-Eyed Peas image

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.

1 pound dried black-eyed peas, soaked overnight
1/2 stick (2 ounces) butter or margarine
1 large onion, cut into big cubes
1 large shallot, quartered
3 to 4 cups water
1/4 green bell pepper, cored, seeded and chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

BLACK-EYED PEAS

This is my favourite beans recipe ever, from a supermarket recipe card of all places. It's absolutely wonderful and seems to work just as well with other types of beans ie pinto or cannellini. As I'm too lazy to soak dried beans overnight, I use canned ones instead and it's still lovely - perhaps it would be even better if I followed the recipe properly and used dried beans, but I really don't think you need to.

Provided by koala girl

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13



Black-Eyed Peas image

Steps:

  • Rinse and soak the black-eye beans in a bowl of water overnight.
  • Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
  • Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
  • Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
  • Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
  • Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.

Nutrition Facts : Calories 160.6, Fat 10.9, SaturatedFat 1.4, Sodium 996.5, Carbohydrate 14.5, Fiber 3, Sugar 3.7, Protein 3.1

150 g black-eyed peas
3 tablespoons vegetable oil
2 medium onions, sliced
1 teaspoon fresh gingerroot, finely chopped
1 teaspoon fresh garlic, crushed
1 teaspoon chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
150 ml water
2 green chilies
fresh coriander leaves
1 tablespoon lemon juice

CURRIED BLACK-EYED PEAS

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12



Curried Black-Eyed Peas image

Steps:

  • In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
  • Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
  • Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
  • Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

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