BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS
I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.
Provided by ATM 67
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
- Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
- Bring to a boil and then reduce heat to medium.
- When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
- Wait at least twenty minutes, WITHOUT PEEKING!
- Don't do it. You'll loose precious heat and steam.
- Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.
BLACK-EYED PEAS PULAO
Provided by Aarti Sequeira
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand. The water should go cloudy. Drain, and wash again in fresh water. Repeat this process until the water runs clear (4 to 5 times). Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice). Drain, reserving 2 cups of the water for later. The grains should have fattened up a bit and turned opaque.
- In a small heavy-bottomed pot set over medium heat, add the oil and butter. Once the butter has melted and the foam has subsided, add the cumin seeds. They should sizzle when they hit the fat! Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!). Stir, and then add the onions, cardamom pods, cinnamon stick and cloves. Sprinkle with a touch of salt to draw out some of the onion's moisture. Cook, stirring frequently, until the onions have softened, about 5 minutes. Add the Fresno chile and saute for 30 seconds.
- Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen. Sheer bliss! Stir gently, because the grains are pretty fragile at this point. Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes. Each grain should be its own emancipated self!
- Add the black-eyed peas, water and salt. Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes. Turn the heat off, cover and allow to steam 5 minutes. Garnish with cilantro and serve!
BLACK-EYED PEA/RICE SALAD
This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.
Provided by katie in the UP
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
- Bring to boil and cook 4 minutes.
- Remove from the heat, cover and let sit for 1 hour.
- Drain, then return to the saucepan with 1 cup fresh water.
- Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
- Let cool in liquid.
- Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
- Bring to a simmer, cover and cook 16 minutes.
- Remove from the heat and let cool, then fluff with fork.
- Dressing:.
- Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
- Adjust the seasoning to suit your tastes.
- Drain the peas and toss with the rice in a large bowl.
- Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.
Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4
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