BLACK EYED PEAS VEGETABLE RECIPES
FRESH BLACK-EYED PEAS WITH SUMMER VEGETABLES
Fresh black-eyed peas or other fresh peas or beans elevate a simple vegetable stew to a summer delight. Vegan, vegetarian, and gluten-free.
Provided by Linda Watson
Categories Main Dish
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet or pan over medium-low heat. Add chopped onion, bell pepper, and carrots. Cook until onion is soft, about 5 minutes, stirring occasionally.
- When onion is soft, stir in garlic. Add black-eyed peas, tomatoes, tarragon, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for about 45 minutes, until black-eyed peas are tender.
- Serve hot. Refrigerate any extra for up to five days or freeze for up to a year.
Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, FatContent 1 g, SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.8 g, CarbohydrateContent 36 g, SugarContent 11 g, FiberContent 8 g, ProteinContent 5 g, SodiumContent 617 mg
SOUTHERN BLACK-EYED PEAS (VEGETARIAN) RECIPE - SOUTHERN ...
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.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
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, FatContent 4.6, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 354.9, CarbohydrateContent 32.4, FiberContent 9, SugarContent 4.2, ProteinContent 7.9
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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.
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