BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE
Categories Salad Bean Mustard Vegetable Side Thanksgiving Fall Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
- Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
- Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.
SWEET & SOUR BLACK-EYED PEA SUCCOTASH
Steps:
- Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
- Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.
CREOLE BLACK EYED PEAS
Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.
Provided by Queen Dragon Mom
Categories Beans
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the peas overnight in cold water. Drain.
- Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
- Stir in garlic, continue stirring until garlic releases it's aroma.
- Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
BLACK-EYED PEA VINAIGRETTE
This is the perfect dish for New Year's Day when serving those Yankees who claim they don't like black-eyed peas. It's also great for summer picnics with sliced ham, or for fall pig roasts.
Provided by Alan in SW Florida
Categories Onions
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain peas.
- Combine in a mixing bowl with onion, peppers, parsley, and dill.
- Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
- Salt and pepper to taste.
- Marinate in refrigerator for several hours.
Nutrition Facts : Calories 212.4, Fat 10, SaturatedFat 1.5, Sodium 455.4, Carbohydrate 24.4, Fiber 6, Sugar 2.2, Protein 7.8
BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories condiments, salads and dressings
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
- Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
- Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
- Put vinaigrette sauce into mixing bowl.
- Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams
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