BLACK EYED PEAS AND OKRA RECIPES RECIPES
SLOW COOKED BLACK EYED PEAS WITH HAM - SKINNYTASTE
Steps:
- Soak peas overnight in 6 cups of water.
- The next morning, drain peas and add to slow cooker.
- Add 4 cups of water, bay leaves and ham.
- Cover and cook on high 6 hours or until the beans are tender.
- After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
- Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
- Cover and cook on high 1 to 1 1/2 more hours.
- Discard bay leaves and serve.
Nutrition Facts : ServingSize 1 cup, Calories 161.4 kcal, CarbohydrateContent 29.2 g, ProteinContent 9.3 g, FatContent 1.6 g, FiberContent 6.7 g
BLACK EYED PEAS WITH SMOKY COLLARDS AND CHEESY GRITS ...
A quick and easy meal for those busy nights, slow cooking the peas means dinner is ready in under 30 minutes (reflected in the time above)! If preparing the black eyed peas stove top, the recipe comes together in about an hour. This black eyed peas and collard greens recipe is vegetarian or vegan and easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 25
Steps:
- If using Slow Cooked Black Eyed Peas, skip #2 and move right into cooking the collards.
- In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
- For the Collard Greens:
- For the Grits:
- To Assemble:
Nutrition Facts : Calories 530 kcal, CarbohydrateContent 85 g, ProteinContent 25 g, FatContent 11 g, SaturatedFatContent 6 g, CholesterolContent 26 mg, SodiumContent 1133 mg, FiberContent 14 g, SugarContent 9 g, ServingSize 1 serving
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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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Reviews 4
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Reviews 4
Total Time 1 hours 30 minutes
Cuisine cajun, southern
Calories 563 per serving
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Reviews 4.8
Total Time 45 minutes
Category Dinner
Cuisine North America, Cajun
Calories 346 calories per serving
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