BLACK EYED PEA RESTAURANT RECIPE RECIPES

BLACK-EYED PEA CHOWDER RECIPE | ALLRECIPES

Black-Eyed Pea Chowder Recipe | Allrecipes image

This is great for a New Years Eve gathering or any cold winter night. It's excellent served with cornbread. Works best when prepared the night before, and then reheated the next day.

Provided by Brenda

Categories Chowder

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed peas with liquid
1 (10.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes

Steps:

In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.

Nutrition Facts : Calories 460.1 calories, CarbohydrateContent 19.7 g, CholesterolContent 51.5 mg, FatContent 34.6 g, FiberContent 4.6 g, ProteinContent 16.1 g, SaturatedFatContent 11.5 g, SodiumContent 1438.7 mg, SugarContent 5.4 g

BLACK EYED PEA FRITTERS RECIPE | FOOD NETWORK

Black Eyed Pea Fritters Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

Oil, for deep frying
1 1/2 pounds black eyed peas, cooked (canned works equally as well)
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 small to medium onion, minced
1/4 teaspoon baking soda
1/4 teaspoon baking powder

Steps:

In a large, deep frying pan, heat about 1/2-inch of oil to 350 degrees F.
Mash cooked peas in a large mixing bowl. Add remaining ingredients and mix well. Shape into fritters, whatever size you desire. Carefully add fritters to the hot oil and fry until golden on 1 side. Carefully turn fritters over and continue frying until golden on the second side and cooked through in the middle. Remove and let drain on paper towels. Serve.

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BLACK-EYED PEA HUMMUS RECIPE | BON APPéTIT

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DO AHEAD: Hummus can be made 2 days ahead. Cover and chill.

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BLACK-EYED PEA AND PORK GUMBO RECIPE - NYT COOKING

The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant gumbos, which almost never feature pork, legumes or greens, although those norms have changed in recent years, in part due to Cochon’s influence. As a rule, when seasoning gumbo, Mr. Link uses just 75 percent of the suggested spice portions at first, then adds the rest as desired according to taste. Since this recipe can produce varying results, depending on whether you’re using smoked pork butt from a local barbecue joint or a store-bought variety, home-cooked black-eyed peas or canned, braised collards or mustard greens, Mr. Link’s seasoning approach is particularly useful.
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Calories 563 per serving

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BLACK-EYED PEAS AND RICE RECIPE | FOOD NETWORK

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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.

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