Tofu With Rice And Black Eyed Peas Recipes

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.

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.

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.

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.

Steps:

• Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
• Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
• Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.

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.