BLACK-EYED PEA SALSA / RELISH
Call it a relish....call it a dip....call it a salsa...or call it a side dish...I call it delicious! A friend of mine got this recipe from "The Pioneer Woman cooks" website, but I've changed a few things and added some of my own stuff. Even if you don't like Black-Eyed Peas, you'll like this! Even my little girl gobbles it up when I make it.
Provided by NutterButter
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
- 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
- 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
- 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
- I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!
Nutrition Facts : Calories 269.2, Fat 13.3, SaturatedFat 1.9, Sodium 757.8, Carbohydrate 32.6, Fiber 6.1, Sugar 8.8, Protein 7.5
SPICY BLACK-EYED-PEA RELISH
Provided by Tyler Florence
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Combine the dried peas, bacon, thyme, tomatoes, chiles and garlic in a large pot. Season with salt and pepper and pour the chicken broth over top. Simmer over medium-low heat until the peas are tender, about 1 hour.
- Drain the peas, reserving the cooking liquid. Discard the thyme and chiles. Remove the bacon, tomatoes and garlic from the cooked peas and set aside. Cut up the bacon and fold it back into the peas along with the cilantro, scallions and lemon juice.
- Puree the cooking liquid with the tomatoes and garlic in a blender. Dress the peas with the puree and give it a final seasoning with salt and pepper, if necessary. Top with cilantro and a drizzle of olive oil.
BLACK EYED PEA RELISH
Great side dish or appetizer. I am ALWAYS asked for this recipe whenever I serve it. This is a fusion recipe that has taken some tasty ingredients from many areas. Use a processor to make the chopping easy and fast. Seems like a lot of ingredients but most are just spices that are normal pantry staples. This goes together very quickly and is really easy to take to pot lucks or picnics. Stores and keeps really well too.
Provided by Mamas Kitchen Hope
Categories Beans
Time 15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Drain liquid from canned items and combine all ingredients.
- Chill overnight or for several hours.
- Serve with tortilla chips or pita chips.
Nutrition Facts : Calories 83.3, Fat 2.1, SaturatedFat 0.3, Sodium 656.2, Carbohydrate 14.3, Fiber 2.9, Sugar 2.7, Protein 3.4
TRADITIONAL BLACK-EYED PEAS
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Place either fresh or dried black-eyed peas in a colander, and rinse them under cool running water. Transfer to a medium stockpot. Cover with about 2 inches of water. Add the peppercorns, bay leaf, onion, jalapeno pepper, ham hock, parsley (including stems), and garlic. Cover, and bring just below the boiling point over medium-high heat. Uncover, reduce heat to a simmer, and cook just until the peas are tender when bitten, about 45 minutes for dried peas (though cooking time will vary with the age of dried peas). Do not stir the peas while they are cooking because they can break down too much. Add salt and pepper to taste during the last 10 minutes of cooking.
- The peas will keep in their cooking liquid for about 3 hours at room temperature. Then they may be stored in an airtight container in the refrigerator for 1 to 2 days. Serve black-eyed peas hot, along with their cooking liquid, in individual bowls. If desired, the meat from the ham hock may be shredded and served with the peas, along with the garlic and jalapeno peppers from the pot. Serve with hot skillet cornbread.
BLACK-EYED PEAS RECIPE
Delight the whole family with this flavorful Black-Eyed Peas recipe. Lower sodium bacon helps make this black-eyed peas dish a Healthy Living recipe.
Provided by My Food and Family
Categories Beans
Time 1h20m
Yield Makes 16 (1/2-cup) servings.
Number Of Ingredients 6
Steps:
- Cook bacon and red pepper in large saucepan on medium heat until bacon is crisp, stirring occasionally. Drain, reserving 1 Tbsp. of the drippings in saucepan.
- Add peas, water and salt to saucepan. Bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour or until peas are tender, stirring occasionally.
- Remove 2 cups of the peas and liquid from saucepan. Place in blender container with flour; cover. Blend until pureed. Stir puree back into peas in saucepan; simmer until slightly thickened, stirring occasionally.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 7 g
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