BA'S BLACK-EYED PEA CHILE VERDE
Steps:
- Soak black-eyed peas overnight. Place in a medium bowl and cover with several inches of cold water. You can soak in the refrigerator or at room temperature but note that they might start to sprout at room temp, which is fine.
- Heat 2 tbsp oil in a dutch oven or heavy pot over medium heat.
- Sear ham hocks, turn very few minutes until evenly browned, about 10 minutes
- Add the chopped onion and garlic, cook until soft and beginning to brown, about 10 minutes.
- Add coriander and cumin, stirring until fragrant.
- Add 6 cups water and bring to a boil.
- Reduce heat, cover and simmer for about 1 hour, stirring occasionally.
- Add black-eyed peas to pot, cover and cook for about 1 1/2 to 2 hours, skimming foam from surface.
- Remove hocks, let cool and pick meat from bone. If using a pork roast or ham, shred or chop.
- Return meat to pot and continue to simmer on low.
- Preheat oven to 400 degrees.
- Toss the quartered onion, poblano chiles, serrano chiles, and tomatillos on a rimmed baking sheet with 1 tbsp oil.
- Season with salt and pepper.
- Roast until lightly browned around the edges, turning halfway through, about 15 minutes. Let cool.
- Place roasted chile mixture in a blender with cilantro and puree until smooth.
- Stir puree mixture into bean mixture.
- Serve topped with sour cream, cotija, and chives.
BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
BLACK EYED PEA CHILE VERDE WITH HAM
This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.
Provided by Sibby Barrett
Categories Brunch Main Course Side Dish
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion, garlic and celery. Cook, stirring occasionally, until very soft and beginning to brown around the edges, about 8-10 minutes. Add spices and cook, stirring just until fragrant, about 1 minute. Add 6 cups of water or stock and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour. Meanwhile, preheat oven to 425º. Toss quartered onion, poblano chilies, serrano chiles and tomatillos on a sheet pan with 1 tablespoon vegetable oil. Season lightly with salt and roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, about 15-20 minutes. Let cool and then transfer the chile mixture to a food processor or blender, add cilantro and puree until smooth. Set aside. Remove hocks; let cool. Pick meat from bone and shred. Discard fat and bones. Return meat to pot. Stir chile puree into pot and then add fresh peas. Cook on a low simmer for about 30 minutes or until peas are tender. Season to taste with salt and pepper. Serve peas with sour cream and additional cilantro.
BLACKENED TILAPIA WITH BLACK-EYED PEA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
- Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
- Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
- Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams
Nutrition Facts : Calories 397 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 440 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 42 grams
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
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- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
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