Black Eyed Peas And Brown Rice Recipes

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

BLACK EYED PEAS WITH RICE

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
• Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
• Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.

BLACK-EYED PEAS AND BROWN RICE

Steps:

• Put the rice in a large bowl and gently separate the grains and break apart any lumps.
• In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
• Add the black-eyed peas and squash and return to a boil, stirring frequently.
• Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
• Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
• To serve, transfer to a bowl.

BLACK-EYED PEAS AND RICE

Steps:

• Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

DIRTY RICE WITH BLACK-EYED PEAS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
• Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
• Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
• Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.

BROWN RICE WITH BLACKEYED PEAS & VEGGIES

Steps:

• Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
• in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.

BLACK-EYED PEAS AND RICE

Steps:

• Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
• In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
• Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.