TEX-MEX RICE AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
- Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.
Nutrition Facts : Calories 542, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 527 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 21 grams
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
BROWN RICE WITH BLACKEYED PEAS & VEGGIES
Make and share this Brown Rice With Blackeyed Peas & Veggies recipe from Food.com.
Provided by lizardstone01
Categories Vegan
Time 1h5m
Yield 4 big bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
- in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
Nutrition Facts : Calories 579.6, Fat 10.8, SaturatedFat 1.8, Sodium 606, Carbohydrate 103.8, Fiber 11.2, Sugar 4.1, Protein 18.1
BLACK-EYED PEAS AND RICE
Steps:
- Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.
BLACK-EYED PEAS AND BROWN RICE
Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the rice in a large bowl and gently separate the grains and break apart any lumps.
- In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
- Add the black-eyed peas and squash and return to a boil, stirring frequently.
- Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
- Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
- To serve, transfer to a bowl.
Nutrition Facts : Calories 599.3, Fat 4.4, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 124.3, Fiber 10.7, Sugar 4.6, Protein 16.8
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 WITH RICE
This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.
Provided by southern chef in lo
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
- Add oil to pot; sauté the ham hock, onion, and celery until tender.
- Add the garlic and sauté 2 minutes more.
- Add peas cover with water about 1 to 11/2 inch over peas.
- Add pepper, parsley, and about 1 teaspoon of salt to start with.
- Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
- Stir occasionally.
- Water will turn into a gravy; serve over rice.
Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.6, Sodium 174.8, Carbohydrate 9.6, Fiber 2.3, Sugar 0.7, Protein 3
LUCKY BLACK EYED PEAS WITH RICE & BACON
A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that "dash" of cayenne should be increased by quite a bit!
Provided by tgobbi
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large, heavy skillet over medium-high heat until crispy.
- Drain off all but 1 T of the drippings.
- Add onion; cook, stirring, until lightly browned, 5 minutes.
- Stir in red pepper and garlic; cook, stirring, 1 minute.
- Add rice; cook, stirring, until lightly colored, about 3 minutes.
- Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
- Cover; reduce heat.
- Cook until rice is tender, about 10 minutes.
- Stir in parsley.
Nutrition Facts : Calories 334.5, Fat 10.8, SaturatedFat 3.4, Cholesterol 12.8, Sodium 804.8, Carbohydrate 46.9, Fiber 6.4, Sugar 1.4, Protein 13.4
BLACK-EYED PEAS AND RICE
In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Categories dinner, beans, main course, side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
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