Black Eyed Peas With Bulgur And Tomatoes Recipes

Steps:

• Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
• Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
• In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.

Steps:

• For dressing:
• Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
• For salad:
• Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Just before serving, mix tomatoes into salad and sprinkle with nuts.

Steps:

• Pull the kale leaves from the tough stems.
• Discard the stems and tear or chop the leaves into small (1 inch pieces).
• In a large pot, boil about 2 inches of water, then add the kale.
• Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
• Drain (reserve the stock for soup, if desired).
• In a large skillet, combine the oil and onion.
• Saute until onion is clear.
• Add the garlic.
• Cook the onion and garlic over low heat, stirring, about 2 minutes.
• Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
• Add the kale and stir to blend over low heat.
• Add the vinegar just before serving.

Steps:

• Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
• Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
• Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
• Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.

Steps:

• In a medium bowl, combine the bulgur and water.
• Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
• Fluff the grains.
• Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
• Stir the soaked bulgur into the black-eyed pea mixture.
• Chill the salad for at least 1 hour before serving.
• Serve over a bed of lettuce or stuff into a pita.

Steps:

• Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm. Add oil, garlic, and scallion whites, and season with salt and pepper. Cook, stirring, until scallions begin to soften, about 2 minutes. Add tomatoes, black-eyed peas, and water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add scallion greens and serve.