Black Eyed Pea Chile Verde Recipes

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BA'S BLACK-EYED PEA CHILE VERDE



BA's Black-Eyed Pea Chile Verde image

Chile verde sauce transformed with black-eyed peas and ham into a hearty, satisfying soup. Inspired by BA's Black-Eyed Pea Chile Verde -http://www.bonappetit.com/recipe/black-eyed-pea-chile-verde

Provided by Emily

Categories     Dinner     Soup

Time 3h45m

Number Of Ingredients 13

3 tbsp vegetable oil
2 ham hocks or 2 -3 lb ham/pork roast
2 large yellow onions - 1 chopped (for the soup, 1 quartered (for the verde sauce))
6 garlic cloves (thinly sliced)
1 tsp ground coriander
2 tsp ground cumin
2 cups black-eyed peas (soaked overnight)
4 poblano chiles (seeds removed if desired)
4 serrano chiles (seeds removed if desired)
1 1/2 lb tomatillos (husks removed, rinsed)
2 cups cilantro leaves
Salt and pepper to taste
Sour cream (cotija, and chives for serving)

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



Black-Eyed Pea Chile Verde image

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

3 tablespoons vegetable oil, divided
2 smoked ham hocks
2 large onions, 1 chopped, 1 quartered
6 cloves garlic, thinly sliced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
2 cups black-eyed peas, soaked overnight
3 poblano chiles, seeds removed
4 serrano chiles, seeds removed, divided
1 pound tomatillos, husks removed, rinsed, divided
Kosher salt
2 cups cilantro leaves
Freshly ground black pepper
Sour cream and sliced chives (for serving)

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



Black Eyed Pea Chile Verde with Ham image

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

2 tablespoons vegetable oil
1-2 smoked ham hocks
1 large onion (chopped)
6 garlic cloves (thinly sliced)
3-4 stalks celery (chopped)
1 teaspoon ground coriander
1 teaspoon ground cumin (OR 2 teaspoons Chimayo Spice Mix)
6 cups water or vegetable stock
1 large onion (quartered)
3 poblano chiles (seeded, cut in half lengthwise)
2 serrano chiles (seeded, cut in half lengthwise)
1 pound tomatillos (husked and rinsed)
1 tablespoon vegetable oil
salt
1 cup cilantro leaves
salt and pepper
4-6 cups fresh black eyed peas
sour cream and cilantro leaves (for serving)

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



Blackened Tilapia With Black-Eyed Pea Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 6-ounce tilapia fillets
1/3 cup jarred salsa verde
2 tablespoons white wine vinegar
2 tablespoons sour cream
3 tablespoons extra-virgin olive oil
4 cups shredded coleslaw mix (one 14-ounce bag)
1 15-ounce can black-eyed peas, drained and rinsed
6 cups chopped romaine lettuce (about 1 small head lettuce)
Cornbread, for serving (optional)

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



Black-Eyed Pea Chili image

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

1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 lb ground turkey
1 green bell pepper, diced
1 jalapeno pepper, finely diced
1 tablespoon chili powder
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (28 ounce) can fire-roasted tomatoes, crushed with juice
1/2 cup chicken broth
1/4 cup sour cream, reduced fat
1/4 cup cilantro leaf

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)



Moroccan Black-Eyed Peas (Cowpeas) image

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

1 ½ cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
½ cup olive oil
¼ cup chopped fresh cilantro
3 cloves garlic, finely chopped
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
3 ½ cups water, or more if needed

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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