BLACK-EYED PEAS WITH STEWED TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
- Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
- In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.
STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
EMERIL'S STEWED BLACK-EYED PEAS
Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife score the fat on the ham hocks 1/4-inch deep.
- Heat the vegetable oil in a large heavy stockpot over medium high heat.
- Add the tasso and cook, stirring often, until heated through, about 3 minutes.
- Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
- Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
- Cook, stirring often for 2 minutes.
- Add the black-eyed peas and chicken stock.
- Bring to a boil over high heat.
- Reduce heat to medium low.
- Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
- Remove the bay leaves and discard.
- Cut the meat from the hock, discarding the skin and bones.
- Return meat to the pot.
- Stir in the parsley.
- Serve.
STEWED BLACK-EYED PEAS WITH COUNTRY HAM
Provided by Food Network
Categories side-dish
Time 9h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
LUCKY NEW YEAR'S BLACK-EYED PEA STEW
This recipe is a wonderful combination of all things bringing good luck for the New Year. Black-eyed peas bring luck and the cabbage brings money. Don't worry! Napa cabbage has such a subtle flavor that you won't even know it's there. Eat this on New Years Day to bring luck all year long!
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 3h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 815.4 calories, Carbohydrate 89.2 g, Cholesterol 82 mg, Fat 36.2 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 10.3 g, Sodium 1141.5 mg, Sugar 6.1 g
BLACK-EYED PEA STEW WITH RICE
This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.
Provided by KittyKitty
Categories Stew
Time 1h52m
Yield 10 cups
Number Of Ingredients 17
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.
Nutrition Facts : Calories 319.5, Fat 10.6, SaturatedFat 3, Cholesterol 60.8, Sodium 1087.8, Carbohydrate 26.9, Fiber 6.7, Sugar 1.9, Protein 29.4
More about "stewed black eyed peas recipes"
STEWED BLACK EYE PEAS - COOKING WITH RIA
From cookingwithria.com
Category Dinner, LunchCalories 114 per serving
- In a medium pot over high heat, add water and black eye peas. Once it comes to a boil reduce heat to medium, cover and cook until tender but still whole, about 40 minutes.
- In a separate pot, heat oil over medium heat. Add brown sugar and allow it to froth, bubble, expand and darken.
- Add ketchup if using, green seasoning, tomato, half of the chopped scallions, onion, garlic, hot pepper if using, carrot, pumpkin, bell pepper, celery and thyme. Season with 2 tsp salt and 1 tsp freshly ground black pepper. If it begins to stick and ½ cup hot water.
STEWED BLACK-EYED PEAS - SIMPLY TRINI COOKING
From simplytrinicooking.com
Reviews 18Category VegetarianCuisine Caribbean
- Precooking Instructions: Clean and wash the peas. Then soak the peas overnight. For every one cup of peas use 4 cups of water. Drain the water before cooking. Or, you can try my trick and soak it in hot water 10 minutes before pressure cooking.
- Cooking Instructions: Heat the sugar in a deep pot. Allow the sugar to caramelize until it is golden brown. Not burnt. Add 1 cup of water or beef or chicken broth to the caramelized sugar.
- Add the black-eyed peas, onion and the chopped herbs and pimento pepper. Stir and allow to cook for 5 minutes.
RED RED (AFRICAN STEWED BLACK-EYED PEAS)
From africanbites.com
CAJUN STEWED BLACK EYED PEAS AND GREENS | VANILLA AND …
From vanillaandbean.com
BLACK-EYED PEAS WITH STEWED TOMATOES RECIPE | CDKITCHEN.COM
From cdkitchen.com
DINNER - INSTANT POT BLACK EYED PEAS WITH BACON RECIPES
From newlyrecipes.com
IKARIAN LONGEVITY STEW WITH BLACK EYED PEAS - BLUE ZONES
From bluezones.com
SALADS - JALAPENO BLACK EYED PEAS RECIPE
From findallrecipe.com
MOROCCAN STEWED BLACK-EYED PEAS RECIPE - EASY RECIPES
From recipegoulash.cc
BLACK-EYED PEAS AND SAUSAGE STEW RECIPE - THESE OLD …
From theseoldcookbooks.com
BLACK-EYED PEAS | MCCORMICK
From mccormick.com
STEWED BLACK EYED PEAS | EMERILS.COM
From emerils.com
THE BEST RECIPES WITH BLACK-EYED PEAS FOR NEW YEAR’S DAY
From fabeveryday.com
STEWED BLACK EYED PEAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STEWED BLACK EYED PEAS - AFROVITALITYEATS
From afrovitalityeats.com
STEWED BLACK-EYED PEAS WITH COLLARD GREENS & CORNBREAD BISCUITS
From butterbeready.com
SLOW COOKER BLACK EYED PEAS - IMMACULATE BITES
From africanbites.com
15 BLACK-EYED PEAS AND RICE RECIPES - SELECTED RECIPES
From selectedrecipe.com
STEWED BLACK-EYE PEAS - SIMPLY TRINI COOKING
From simplytrinicooking.org
AMAZING! STEWED BLACK EYED PEAS | CARIBBEANPOT.COM
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love