**Explore the Culinary Delights of Black-Eyed Peas: A Journey Through Traditional and Creative Recipes**
Black-eyed peas, known for their distinctive appearance and rich nutritional value, hold a prominent place in culinary traditions worldwide. This versatile legume, often associated with good luck and prosperity, features in a diverse range of dishes, each offering a unique flavor profile. From the classic Southern Hoppin' John, a hearty combination of black-eyed peas, rice, and smoked meats, to the vibrant Louisiana Black-Eyed Pea Salad, bursting with fresh vegetables and tangy dressing, these recipes showcase the versatility of this humble ingredient. For a taste of international flavors, try the aromatic Indian Black-Eyed Peas Curry, featuring a symphony of spices, or the refreshing Moroccan Black-Eyed Pea and Tomato Stew, a delightful blend of sweet and savory. Whether you're seeking comfort food or culinary adventure, these black-eyed pea recipes promise a satisfying and delicious experience.
LUCKY BLACK EYED PEAS WITH RICE & BACON
A light, easy dish for when you're ready to take a break from heavy meals. This recipe is supposed to serve 6 but it didn't go that far at MY table. No reason to stop at half the bell pepper - it could have used more. Also that "dash" of cayenne should be increased by quite a bit!
Provided by tgobbi
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large, heavy skillet over medium-high heat until crispy.
- Drain off all but 1 T of the drippings.
- Add onion; cook, stirring, until lightly browned, 5 minutes.
- Stir in red pepper and garlic; cook, stirring, 1 minute.
- Add rice; cook, stirring, until lightly colored, about 3 minutes.
- Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
- Cover; reduce heat.
- Cook until rice is tender, about 10 minutes.
- Stir in parsley.
Nutrition Facts : Calories 334.5, Fat 10.8, SaturatedFat 3.4, Cholesterol 12.8, Sodium 804.8, Carbohydrate 46.9, Fiber 6.4, Sugar 1.4, Protein 13.4
LUCKY BLACK-EYED PEAS
Looking for a way to "kick up" those black-eyed peas you eat on New Year's day for good luck? This recipe was a prize winner in a recipe contest held by our state newspaper years ago. They called this the "peppiest, meatiest, best mess o' black eyes you're likely to taste!" Frankly, I am not a black-eye fan, but this recipe is so sensational, I gobble it up! I like it best served over cooked rice for a delicious meal. On New Year's Day, however, everyone will want just enough to guarantee good luck for the year to come.
Provided by Lorraine of AZ
Categories Ham
Time 3h30m
Yield 15-30 serving(s)
Number Of Ingredients 12
Steps:
- Saute chopped onions in oil in a 3-quart sauce- or soup-pot; set aside.
- Sort peas carefully to remove stones and dirt, rinse well. Dump peas in pot with onion; add half the garlic cloves and the ham hocks, bay leaves, chopped parsley, cayenne pepper, Tabasco sauce and black pepper.
- Cover with water; cook on high until just boiling, and turn down heat to low, to simmer. Add HOT water as necessary to keep peas covered. Stir occasionally.
- Cut smoked sausage into 3/4-inch slices, then cut slices in quarters. After peas have simmered for about 1-1/2 hours, remove ham hocks and set aside to cool. Add sausage and remaining garlic. (It is not necessary to cut up garlic. It'll fall apart -- and your fingers won't smell for days.) When ham hocks have cooled enough to handle, remove skin and discard. Remove meat from bones and gristle from meat. Shred meat and return to pot. Return large bones to pot. Cook on low for another hour or until peas melt in your mouth, keeping them covered with water and stirring as needed to prevent sticking. Peas should be like a bean soup with plenty of liquid, or you can smash up a few peas to create a smooth, thick consistence.
- Carefully, salt to taste. Remove bay leaves and bones. Serve with a dash of vinegar (malt, if possible) and steamed white rice (to cool the palate -- optional). Makes 30 1/2-cup servings. Recipe may be halved. Do not freeze leftovers.
LUCKY BLACK-EYED PEAS
Steps:
- Crumble cook the sausage adding in the diced onion, chopped celery, and sliced collards with 2 tsp salt/pepper to taste. In a blender put the garlic, jalapeno, cilantro, basil and 1 cup of the broth. Blend until smooth. Add blended mix to the sauté mix with the tomatoes, remaining cup of broth and drained black eyed peas. Let this all simmer for 20 minutes (or longer if you like) after cooking add 1 Tbsp ground cumin. Serve over rice.
Tips:
- Choose fresh, plump black-eyed peas. Avoid any that are wrinkled or discolored.
- Soak the black-eyed peas overnight before cooking. This will help to reduce the cooking time and make the peas more tender.
- Use a variety of seasonings and spices to flavor the black-eyed peas. Garlic, onion, celery, and bell pepper are all classic choices.
- Add a ham hock or smoked sausage to the pot for extra flavor. This is optional, but it can really take the dish to the next level.
- Serve the black-eyed peas with rice, cornbread, or collard greens. This is a traditional Southern meal that is perfect for any occasion.
Conclusion:
Black-eyed peas are a delicious and versatile legume that can be used in a variety of dishes. Whether you're making a traditional Southern meal or a simple side dish, black-eyed peas are sure to please. So next time you're looking for a healthy and affordable meal, give black-eyed peas a try!
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