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.
CREOLE BLACK-EYES AND RICE FOR THE CROCK POT
I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!
Provided by PaulaG
Categories One Dish Meal
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
- Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
- Serve over cooked rice and garnished with green onion fans.
CREOLE BLACK-EYED PEAS AND RICE
Make and share this Creole Black-Eyed Peas and Rice recipe from Food.com.
Provided by Chef Ashley 1000
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
- Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
- Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
- Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
- Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.
Nutrition Facts : Calories 594.1, Fat 30.8, SaturatedFat 12.5, Cholesterol 66.8, Sodium 1534.1, Carbohydrate 48.1, Fiber 8.4, Sugar 8.8, Protein 32.9
BLACK EYED PEAS AND RICE
The ultimate good luck dish, Black-Eyed Peas and Rice brings prosperity while tasting savory and delicious! It's a vegetarian alternative to a classic Hoppin' John recipe that still tastes amazing next to collard greens and cornbread.
Provided by Silvia Dunnirvine
Categories Dinner
Number Of Ingredients 8
Steps:
- Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
- Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes)
- Toss the rice with black eyed peas and serve with toppings.
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.
CREOLE BLACK EYED PEAS
Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.
Provided by Queen Dragon Mom
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the peas overnight in cold water. Drain.
- Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
- Stir in garlic, continue stirring until garlic releases it's aroma.
- Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
CREOLE-STYLE BLACK-EYED PEAS
Make and share this Creole-Style Black-Eyed Peas recipe from Food.com.
Provided by Elmotoo
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sort & rinse peas.
- In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
- Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
- Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.
CREOLE BLACK-EYED PEAS
Make and share this Creole Black-Eyed Peas recipe from Food.com.
Provided by Iowahorse
Categories Beans
Time 17h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash peas and soak overnight in cold water.
- Drain peas.
- Place all ingredients in large pot, add 2 quarts water.
- Cook at least 2 hours or until peas are tender.
- Additional water may be needed.
VEGETARIAN BLACK-EYED PEAS & RICE
From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9
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