BLACK-EYED PEA TACOS
Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles together.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
- Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
- To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.
BLACK-EYED PEA TACOS
Make and share this Black-Eyed Pea Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 42m
Yield 12 small tacos
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds.
- Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.
- Heat the taco shells on a baking sheet in the oven for about 5 minutes.
- Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.
Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 2.7, Cholesterol 9.9, Sodium 354.5, Carbohydrate 27.1, Fiber 4.6, Sugar 0.9, Protein 8.1
SOUTHERN BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.
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BLACK EYED TACOS - GREAT GRUB, DELICIOUS TREATS
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Estimated Reading Time 2 mins
- Sort and remove any debris from black eyed peas. Soak over night in 6-8 cups of water. Drain and rinse.
- In a large dutch oven, add olive oil and saute onions and garlic over medium heat until tender. Add black eyed peas to pan. Pour in vegetable broth, water, cayenne pepper, chili powder, pepper.
- Cover, reduce heat and cook black eyed peas until tender, approximately 2 hours. Add salt after 1 1/2 hour of cooking.
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- Add the garlic and continue to saute for an additional minute. Add the black eyed peas, paprika, cayenne pepper, and salt/pepper. Saute until heated through, about 3-4 minutes
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