SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Provided by Tara Parker-Pope
Categories weekday, side dish
Time 30m
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
- Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams
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.
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
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