SPICY BLACK-EYED PEAS
Provided by Tyler Florence
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
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
BLACK-EYED PEAS SPICY STYLE
A spicy twist on black-eyed peas.
Provided by Angela
Categories Side Dish Beans and Peas
Time 40m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Nutrition Facts : Calories 118.7 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 433.3 mg, Sugar 0.8 g
SLOW COOKER SPICY BLACK-EYED PEAS
Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.
Provided by MJ46NY
Categories Side Dish Beans and Peas
Time 6h30m
Yield 10
Number Of Ingredients 13
Steps:
- Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 30.2 g, Cholesterol 9.6 mg, Fat 2.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 0.9 g, Sodium 341.4 mg, Sugar 4.1 g
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
SPICY BLACK-EYED PEA SKILLET
An easy tasty one pot dinner. Makes a delicious and inexpensive dinner in a hurry.Vegetarian version. Substitute meat alternative(I have used the Morning Star Farms and the Ready Ground Beef Crumbles with great success, or just leave out altogether and use as a side dish)
Provided by Deborah1
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
- Drain off excess fat.
- Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
- Mix well.
- Bring to a boil.
- Reduce heat to low and simmer 20 minutes, stirring occasionally.
- I serve with corn muffins and cold spiced peaches for an easy one dish supper.
- NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
- This dish freezes well.
BLACK-EYED PEA FRITTERS WITH HOT PEPPER RELISH
Categories Bean Pepper Appetizer Breakfast Side Fry Cocktail Party Vegetarian Pea Bell Pepper Hot Pepper Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 fritters
Number Of Ingredients 17
Steps:
- Soak peas for fritters:
- Put peas in water to cover by 2 inches and soak 8 hours. Drain in a colander.
- Make relish:
- Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir in purée (use caution as it will splatter). Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 8 to 10 minutes. Cool to room temperature.
- Make fritters:
- Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt. With motor running, add 3 tablespoons water and blend until smooth and fluffy (add remaining tablespoon water if necessary to form a batter just thin enough to drop from a spoon).
- Fry fritters:
- Heat oil in a 4-quart heavy pot (preferably cast-iron) until thermometer registers 360°F. Working in batches of 8, gently drop tablespoons of batter into hot oil, using a small spoon to scrape batter from tablespoon. Fry, stirring constantly (to prevent fritters from browning too quickly), until golden, about 2 minutes, then transfer to paper towels to drain. Return oil to 360°F between batches.
SPICY BLACK-EYED PEAS
A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!!
Provided by SkinnyMinnie
Categories Beans
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon slices, until crisp.
- Remove the bacon, crumble and set aside to use as a topping for the finished peas.
- Saute the onion in the bacon drippings until tender.
- Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
- Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
- Add additional water, if necessary.
- Serve over rice with the crumbled bacon as a garnish.
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
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
SPICY BLACK-EYED PEA DIP
Taken from "Celebrations on the Bayou", published in 1989 by the Junior League of my home town, Monroe, Louisiana. There are lots of blackeye pea dip recipes out there, but this one really stands out from the crowd. Please don't let the long and quirky ingredients list dissuade you; this dip is quick and easy to make and the flavor is just exceptional. Let me put it this way: I brought this to a neighborhood party once, and three years later one of the men asked me if I would make that "weird blackeye pea dip that was so danged good" again. A good ole boy in overalls doesn't remember a dip he had at a party three years ago for no reason. I wish I had invented this dip.
Provided by lolsuz
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon. Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
- Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
- Stir flour into warm bacon drippings (that way the flour doesn't lump) and stir flour/dripping mixture into peas.
- Cook ten minutes more. Mixture should be thick enough to use as dip. I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
- Scoop a couple of cups of the finished peas out and set aside. Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve. Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
- Serve with Frito Scoop chips or corn bread.
SPICY CHIPOTLE BLACK-EYED PEAS
A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.
Provided by Amanda
Categories Side Dish Beans and Peas
Time 8h20m
Yield 20
Number Of Ingredients 14
Steps:
- Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g
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