INDIAN RECIPES WITH BLACK EYED PEAS RECIPES

Name: Best Ever Black-Eyed Peas
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 1 (16 ounce) package dried black-eyed peas; 6 cups water; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon sugar; 1 ham hocks or 2 cups cooked ham, cut into small cubes; 1 -2 jalapeno pepper, seeds removed and chopped

BEST EVER BLACK-EYED PEAS RECIPE - FOOD.COM

Best Ever Black-Eyed Peas Recipe - Food.com image

A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package dried black-eyed peas
6 cups water
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
1 ham hocks or 2 cups cooked ham, cut into small cubes
1 -2 jalapeno pepper, seeds removed and chopped

Steps:

Sort and wash peas; place in a large Dutch oven.
Add remaining ingredients and bring to a boil.
Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

Nutrition Facts : Calories 200, FatContent 0.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 305.9, CarbohydrateContent 36.3, FiberContent 6.3, SugarContent 5.1, ProteinContent 13.6

SALSA FRESCA RECIPE - NYT COOKING

Salsa Fresca Recipe - NYT Cooking image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

Steps:

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams

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SALSA FRESCA RECIPE - NYT COOKING

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