SWEET & SOUR BLACK-EYED PEA SUCCOTASH
Steps:
- Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
- Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.
CREOLE-STYLE BLACK-EYED PEAS
Make and share this Creole-Style Black-Eyed Peas recipe from Food.com.
Provided by Elmotoo
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sort & rinse peas.
- In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
- Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
- Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
CREOLE BLACK EYED PEAS
Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.
Provided by Queen Dragon Mom
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the peas overnight in cold water. Drain.
- Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
- Stir in garlic, continue stirring until garlic releases it's aroma.
- Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories condiments, salads and dressings
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
- Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
- Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
- Put vinaigrette sauce into mixing bowl.
- Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams
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