PICKLED BLACK-EYED PEAS
Canned black-eyed peas, onion, bell peppers and garlic are marinated in Italian dressing and served over lettuce for a zesty vegetable side dish.
Provided by My Food and Family
Categories Beans
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Combine peas, onions, peppers and garlic in medium bowl.
- Add dressing; mix lightly.
- Refrigerate 3 hours, stirring occasionally. Serve on lettuce-covered plates.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
PICKLED BLACK EYED PEAS
Yeah yeah, we southerner's will pickle just about anything! THESE DO HAVE TO MARINATE FOR 3 DAYS BEFORE SERVING SO PREPARE ACCORDINGLY!
Provided by Sherrybeth
Categories Spreads
Time P3DT10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain peas.
- In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
- Mix well.
- Add peas and still well.
- Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
- Marinate for 2 more days before serving.
- Stores up to 2 weeks.
Nutrition Facts : Calories 834.7, Fat 74, SaturatedFat 5.5, Sodium 1105.8, Carbohydrate 34.5, Fiber 8.2, Sugar 0.6, Protein 11.6
PICKLED BLACK-EYED PEAS
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Cut bell peppers into 1/4-inch dice. Wearing rubber gloves, seed and mince jalapeño. In a bowl stir together all ingredients and salt and pepper to taste. Chill peas, covered, at least 4 hours and up to 2 days.
- Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.
PICKLED BLACK-EYED PEAS
Categories Garlic Onion Pepper Side Vegetarian Pea Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.
- While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.
SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
CROWDER PEAS / BLACK EYED PEAS
Yum!!! This is a great way to make a meal out of all those peas. I just brought home a bushel of crowder peas and I needed to figure out what to do with them. I researched a bunch of recipes and combined a few of the ideas I saw to make these. I think you could use black-eyed peas in this recipe as well.
Provided by MommaMeredith
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet until crispy then remove and dry.
- If you used turkey bacon there won't be a lot of greece so you need to add a bit of oil to cook the onion, pepper and garlic. Cook these on medium low for 15-20 minutes (until they are soft and sweet). Make sure that you scrape up all of the yummy bacon flavor from the pan while you're at it.
- Stir in the peas and the broth.
- Season with the pepper flakes, bay leaf, thyme and seasoned salt and let it simmer over medium low for about 30 minutes (until the peas are tender).
- Add the bacon and the ham and cook for another few minutes.
- If the dish looks too watery at this point add the following: Mix 1-2 T flour into a bit of milk then stir it into the pea mixture. Cook a few more minutes to thicken up the mix.
Nutrition Facts : Calories 528.9, Fat 7.6, SaturatedFat 1.9, Cholesterol 14.3, Sodium 1214.6, Carbohydrate 84.8, Fiber 14.3, Sugar 11.8, Protein 33.8
PICKLED BLACK-EYED PEAS
Make and share this Pickled Black-Eyed Peas recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain liquid from peas.
- Place in bowl, add remaining ingredients.
- Mix.
- Store in covered jar.
- Refrigerate for 2 days before serving (if you can wait that long).
Nutrition Facts : Calories 613.7, Fat 55, SaturatedFat 7.7, Sodium 510.1, Carbohydrate 24.4, Fiber 5.8, Sugar 0.4, Protein 8.2
BLACK-EYED PEAS
Provided by Jessica B. Harris
Categories Bean Side Marinate High Fiber New Year's Day Kwanzaa Vinegar Bell Pepper Hot Pepper Chill Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a bowl combine black-eyed peas with water to cover and let stand overnight.
- Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
- In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
- Serve black-eyed peas chilled or at room temperature.
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