PURPLE HULL PEA RECIPE RECIPES

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MOM'S PURPLE-HULL PEAS RECIPE | ALLRECIPES



Mom's Purple-Hull Peas Recipe | Allrecipes image

A wonderful side-dish for any southern-style-meal. Goes great with cornbread and fried pork chops!

Provided by SAMARTHUR

Categories     Green Pea Side Dishes

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 6

1 ½ pounds frozen purple hull peas
8 ounces fresh okra
4 ounces bacon, cut into 1/2 inch pieces
1 tablespoon white sugar
⅛ teaspoon baking soda
salt and pepper to taste

Steps:

  • Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.

Nutrition Facts : Calories 193.9 calories, CarbohydrateContent 20.3 g, CholesterolContent 12.9 mg, FatContent 9.2 g, FiberContent 5 g, ProteinContent 8.3 g, SaturatedFatContent 3 g, SodiumContent 526.3 mg, SugarContent 2.5 g

TACOS DE CARNITAS RECIPE - NYT COOKING



Tacos de Carnitas Recipe - NYT Cooking image

I don’t know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.

Provided by Kim Severson

Total Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

3 pounds pork shoulder, either butt or picnic
7 strips orange zest
5 garlic cloves, minced
1 large onion, chopped, plus finely chopped onion for garnish
1 1/4 teaspoons crushed red pepper flakes
1 cinnamon stick, preferably Mexican canela
2 bay leaves
1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
1 1/2 teaspoons kosher salt, more to taste
1/4 teaspoon ground cloves
24 small corn tortillas, warmed, for serving
Chopped cilantro for garnish
Salsa for garnish

Steps:

  • Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
  • Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
  • Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.

Nutrition Facts : @context http//schema.org, Calories 408, UnsaturatedFatContent 17 grams, CarbohydrateContent 2 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 29 grams, SaturatedFatContent 11 grams, SodiumContent 406 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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TACOS DE CARNITAS RECIPE - NYT COOKING
I don’t know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
Cuisine mexican
Calories 408 per serving
  • Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
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The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it’s all cooked.
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Reviews 4
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  • Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.
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