VEGETARIAN BLACK EYED PEAS AND RICE RECIPE RECIPES

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BLACK-EYED PEAS WITH COLLARD GREENS RECIPE - NYT COOKING



Black-Eyed Peas With Collard Greens Recipe - NYT Cooking image

Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield Serves six

Number Of Ingredients 11

1/2 pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

Steps:

  • Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
  • Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.

Nutrition Facts : @context http//schema.org, Calories 156, UnsaturatedFatContent 6 grams, CarbohydrateContent 19 grams, FatContent 8 grams, FiberContent 8 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 491 milligrams, SugarContent 3 grams

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...



Black-Eyed Peas with Leftover Ham, Collard Greens and ... image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

  • In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
  • Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
  • Add the garlic and saute for another minute, just until fragrant.
  • Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
  • Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
  • Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
  • Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
  • Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

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BLACK-EYED PEAS! - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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  • (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
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MARINATED BLACK-EYED PEA SALAD | ALLRECIPES
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  • To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
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An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.
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Total Time 55 minutes
Category Side Dish, Rice Side Dish Recipes
Calories 387.6 calories per serving
  • Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.
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BLACK-EYED PEAS WITH COLLARD GREENS RECIPE - NYT COOKING
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
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Calories 156 per serving
  • Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
See details


BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...
Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!
From skinnytaste.com
Reviews 5
Total Time 70 minutes
Category Dinner
Cuisine American
Calories 320 kcal per serving
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BLACK-EYED PEAS! - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Happy Almost New Year, everyone!
From thepioneerwoman.com
Total Time 7 hours
Category main dish
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Reviews 4.7
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13/03/2020 · Black-eyed peas are a prominent ingredient in African cooking, and this Senegal-inspired dish is a shining example as to why. Refreshing fresh herbs and lime juice tie together the black-eyed peas, peppers, tomatoes, and cucumber for a picnic- or potluck-ready dish that will guarantee you at least five texts asking for the recipe.
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SLOW COOKER BLACK-EYED PEAS RECIPE - THE MAGICAL SLOW COOKER
30/11/2021 · DRIED black-eyed peas – This recipe is for a one pound bag of dried black eyed peas.; Chicken broth – 7 cups of chicken broth, be sure to measure it out for the box doesn’t have exactly the amount that is stated on the box.; Petite diced tomatoes – This is an addition my family loves. It gives the black eyed peas a tangy flavor and more color.
From themagicalslowcooker.com
See details


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18/03/2013 · Also known as black eyed peas, these aren’t sweet like green peas. Black eyed beans have a nutty earthy flavor, and a soft yet firm texture, which makes them ideal for adding to other recipes. Yeap, you can add your cooked black eyed peas to everything from salad, stir fry and soups to casseroles and grain bowls.
From recipesfromapantry.com
See details


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17/07/2020 · (But we’d recommend leaving out the black pepper until you taste your rice, just to be sure you like the heat.) How to Make Jamaican Rice and Peas. The steps to make our recipe for Jamaican rice and beans are quite simple. Saute onions and garlic in butter. Add rice and seasoning with water and coconut milk and simmer.
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