Pico Black Eyed Peas Recipes

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PICO BLACK-EYED PEAS

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Provided by Dannielle Randall

Categories     Side Dish     Beans and Peas

Time 5h15m

Yield 12

Number Of Ingredients 9



Pico Black-Eyed Peas image

Steps:

  • Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
  • Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 27.6 g, Fat 0.6 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 109 mg, Sugar 4.2 g

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

SPICY BLACK-EYED PEAS

Provided by Tyler Florence

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12



Spicy Black-Eyed Peas image

Steps:

  • In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
  • Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
5 dried red chiles, broken up
2 bay leaves
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

SPICY VEGETARIAN BLACK-EYED PEAS

This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.

Provided by Velve

Categories     < 4 Hours

Time 3h30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13



Spicy Vegetarian Black-Eyed Peas image

Steps:

  • Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
  • Combine garlic, onions and bell pepper in a skillet.
  • Cook over low heat, with a little water to prevent from scorching.
  • Cook until onion is translucent.
  • Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
  • Cover and reduce heat to low.
  • Cook for 1 1/2- 2 hours, or until peas are soft.

Nutrition Facts : Calories 220.2, Fat 1, SaturatedFat 0.2, Sodium 476.5, Carbohydrate 40.8, Fiber 7.8, Sugar 7.8, Protein 14.6

1 lb dried black-eyed peas
6 cups water
2 garlic cloves (minced or pressed)
1 bell pepper, diced
1 small onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 teaspoon dried oregano (crushed)
1 teaspoon dried thyme (crushed)
1 (26 ounce) can chopped tomatoes (do NOT drain)
1 (4 ounce) can diced green chilies (do NOT drain)
1/4 cup red wine vinegar

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