Black Eyed Peas Stew And Rice Palo A Pique Recipes

BLACK-EYED PEAS AND RICE

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.

BLACK-EYED PEA STEW WITH RICE

Steps:

• Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
• Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
• Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
• Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.

BLACK-EYED PEAS STEW AND RICE (PALO A PIQUE)

Steps:

• Wash and drain the beans.
• Pour the peas in 1 quart of water and cook to boil, then simmer for 1 hour---the water must always remain at least 1/2-inch above the beans, if this level drops, refill, stirring every 10 to 15 so they can't stick to the bottom of the pan.
• Meanwhile, put all condiments together (onion, peppers, cilantro, and garlic cloves) in a frying pan and saute in the oil until they soften or blanche.
• Unite the meat and condiments and keep cooking until it browns, then add the ketchup, wine, and 1 cup of water, boiling and simmering for about 5 minutes.
• Turn off and save.
• After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
• Boil another 1/2 hour or at least until the beans soften if they haven't already done so. Don't let the peas dry, always keep them covered with water.
• Add the rice and cook 15 minutes longer and Serve hot.

LUCKY NEW YEAR'S BLACK-EYED PEA STEW

Steps:

• Heat the oil in a deep pan or stockpot set over medium-high heat. Stir in the onions and garlic, and cook until transparent, about 5 minutes. Mix in the Napa cabbage; toss and cook until wilted, about 2 minutes. Add the ham hocks, cayenne pepper, bay leaf, Cajun seasoning, and salt, stirring for 2 minutes more. Pour in the chicken stock and black-eyed peas. Bring the mixture to a boil, then reduce heat to low and cook uncovered for 2 hours.
• Meanwhile, place the rice and water into a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until all liquid is absorbed and rice is light and fluffy, about 20 minutes.
• Before serving, remove the ham hocks from the pot. Coarsely chop the meat, and return to the black-eyed pea mixture. Serve hot over Basmati rice.

BLACK EYED PEAS W/RICE

Steps:

• Cook bacon in a large skillet until crisp. Remove bacon reserving drippings in skillet. Crumble bacon & set aside.
• Saute onion in drippings until tender. Drain the onion & discard the drippings. Return the onion to skillet. Add drained peas & last 7 ingredients.
• Cover & cook over low heat 8 to 10 minutes. Put into serving dish & sprinkle crumbled bacon over top.
• Serve.

LOUVIA (BLACK - EYED PEAS STEW)

Steps:

• Wash the peas and boil them in a pot with water and salt for 45 minutes. Drain them.
• In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium hear for 30 minutes. Add some salt.
• Add the peas to the sauce, mix and cook in low heat for 15 minutes.