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
BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE
Provided by Julia Reed
Categories dinner, for one, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
- Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
- Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
- To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 5 grams, TransFat 0 grams
BLACK-EYED PEAS, RICE, AND KIELBASA
Black-eyed peas, rice, and kielbasa are a match made in heaven, or at my mother-in-law's in Mississippi. She has not made this one time without everyone wanting the recipe. I'm so glad she is willing to share it. This is a guaranteed hit and it is so easy!
Provided by LEIGHGEE
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place butter in the bottom of a 9x13-inch baking dish and pour rice over top.
- Mix black-eyed peas, sausage, beef broth, mushrooms, and water together in a bowl; pour over rice.
- Bake, uncovered, in the preheated oven until sausage is browned and rice is tender, about 1 hour.
Nutrition Facts : Calories 940.6 calories, Carbohydrate 71 g, Cholesterol 142.1 mg, Fat 59.2 g, Fiber 8.4 g, Protein 29.3 g, SaturatedFat 31.3 g, Sodium 2182 mg, Sugar 2.9 g
BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE
This is from Cooking Light magazine. I love it because it is fast, tasty, and relatively economical. If you don't want to use spicy andouille, substitute your favorite sausage instead.
Provided by ksduffster
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
- Heat olive oil in a large saucepan over medium heat.
- Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
- Ladle into serving bowls; top with green onions.
Nutrition Facts : Calories 227.6, Fat 2.5, SaturatedFat 0.5, Sodium 767.4, Carbohydrate 42.8, Fiber 5.8, Sugar 4.3, Protein 9.3
SMOKED SAUSAGE AND BLACK-EYED PEAS
Steps:
- In a large pot, over medium heat, render the sausage for 5 minutes. Stir in the onions, salt, cayenne, garlic, bay leaves, thyme and parsley. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender. Spoon the peas and sausage in the center of a shallow bowl. Garnish with green onions. Serve with cornbread muffins.
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.
DIRTY RICE WITH BLACK-EYED PEAS
The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.
Provided by Aliskill
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
- Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
- Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
- Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g
BLACK-EYED PEA SAUSAGE STEW
I always wanted to try black-eyed peas. I happened to have smoked sausage on hand one night, so I invented this full-flavored stew. It's the perfect way to heat up a cold night without spending a lot of time in the kitchen. I usually double the seasonings because we like our food spicier. -Laura Wimbrow, Bridgeville, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the peas, tomatoes, tomato sauce, broth, seasonings and hot pepper sauce. , Cook and stir for 10-12 minutes or until hot and bubbly. Stir in corn; cook 5 minutes longer or until heated through., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 346 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1378mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
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