BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA
The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 12
Steps:
- Cover the black-eyed peas with water, bring to a boil and then drain.
- Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams
PASTA AND BLACK-EYED PEAS
Black-eyed peas, as well as other types of cowpeas, are cooked throughout Italy.
Provided by From food writer Emily Horton
Yield 4
Number Of Ingredients 12
Steps:
- 1 Pour the black-eyed peas into a mixing bowl and cover with cool water by 2 inches
- 2 Soak for 4 to 8 hours, then drain and rinse
- 3 Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium heat
- 4 Once the oil shimmers, stir in the onion; cook for about 5 minutes, or until translucent
- 5 Add the garlic, pepper and parsley stems; cook for 2 to 3 minutes, then stir in the tomato paste until evenly distributed
- 6 Add the drained black-eyed peas, stirring to incorporate
- 7 Pour in the water, then cover, increase the heat to medium-high and bring to a boil
- 8 Skim off any foam, reduce the heat to medium-low, cover the pot, and cook for 10 to 20 minutes, until the peas are barely tender
- 9 Add the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain minimal bubbling
- 10 Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta when the suggested cooking time has elapsed, and continue tasting every minute until it is cooked through but still firm
- 11 The resulting dish should resemble a very thick soup, and the sauce should coat the pasta in a thick gloss
- 12 If the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools
- 13 Once the pasta is cooked through but still firm, add the celery and parsley leaves, taste for seasoning, cover and let the pasta rest for 2 to 3 minutes
- 14 Just before serving, add a good squeeze of lemon juice, if desired
Nutrition Facts : Calories 590 calories, Fat 16 g, Carbohydrate 103 g, Cholesterol 0 mg, Fiber 17 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g
BLACK-EYED-PEA AND PASTA SALAD
To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. -Melinda Ewbank of Fairfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
BLACK-EYED PEAS 'N' PASTA
Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through-but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. -Marie Malsch, Bridgman, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes., Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions., Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.
Nutrition Facts : Calories 266 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 731mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 11g protein.
BLACK-EYED PEAS AND PASTA
Make and share this Black-Eyed Peas and Pasta recipe from Food.com.
Provided by BamaBelle30
Categories Pasta Shells
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
- Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
- Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.
Nutrition Facts : Calories 494.7, Fat 12.4, SaturatedFat 4.1, Cholesterol 16.7, Sodium 559.1, Carbohydrate 79.5, Fiber 8.5, Sugar 10.3, Protein 17.5
BLACK EYED PEA PASTA SALAD
This recipe was the result of me sifting through the leftovers I had and wanting some pasta salad. I love black-eyed peas, but whenever I make them we always have leftovers because I get tired of eating them plain. This is a great way to use up those leftovers, and a few other random ingredients you may have lying around. I'll give tips for some substitutions, but definitely make this your own using what you like. I'll post my vegetarian black eyed pea recipe separately.
Provided by MC Baker
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water up to a rapid boil.
- Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
- Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
- Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
- Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
- Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
- Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
- Remove pasta and strain.
- Mix pasta into vegetable mixture and give a final taste and adjust if needed.
- Sprinkle cheese if using on top and heat in oven or microwave if desired.
- This dish is also excellent cold, though I prefer it warm with some cheese melted on top.
Nutrition Facts : Calories 337.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 19, Sodium 1470.9, Carbohydrate 43.2, Fiber 5.5, Sugar 2, Protein 16.8
BLACK-EYED PEAS 'N' PASTA
'Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through, but I serve this tasty combination of pasta, peas and tangy tomatoes sauce any time,' writes Marie Malsch of Bridgman, Michigan.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 45.8 g, Cholesterol 0 mg, Fat 3.8 g, Fiber 6.7 g, Protein 10.2 g, SaturatedFat 0.6 g, Sodium 716.6 mg, Sugar 3 g
BLACK-EYED PEAS 'N' PASTA
'Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through, but I serve this tasty combination of pasta, peas and tangy tomatoes sauce any time,' writes Marie Malsch of Bridgman, Michigan.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet, saute green pepper, onion, jalapeno and garlic in oil for 5 minutes or until tender. Add tomatoes; bring to a boil. Simmer, uncovered, for 10 minutes. Stir in peas, cilantro, vinegar, sugar, salt and pepper; simmer 10 minutes longer. Toss with pasta and serve immediately.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 45.8 g, Cholesterol 0 mg, Fat 3.8 g, Fiber 6.7 g, Protein 10.2 g, SaturatedFat 0.6 g, Sodium 716.6 mg, Sugar 3 g
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