Black Eyed Peas Stew And Rice Palo A Pique Recipes

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BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked 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.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories     dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain 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.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 quart water
1/2 cup soy sauce
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 1/2 to 2 cups raw 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.

BLACK-EYED PEAS PULAO



Black-Eyed Peas Pulao image

Provided by Aarti Sequeira

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup basmati rice (recommended: Tilda)
2 tablespoons canola oil
1 tablespoon unsalted butter
1/2 teaspoon cumin seeds
1/4 teaspoon asfoetida powder (hing) - optional, but recommended!
1/2 medium white onion, finely diced
2 green cardamom pods, crushed
1 (2-inch) cinnamon stick
4 cloves
1/2 to 1 whole Fresno chile, minced (depending on how hot you like things)
1 (14.5-ounce) can black-eyed peas, drained and rinsed
Scant 2 cups hot water
1 teaspoon salt
2 tablespoons minced fresh cilantro

Steps:

  • Pour the rice into a large bowl and wash in plenty of water, swirling the rice with your hand. The water should go cloudy. Drain, and wash again in fresh water. Repeat this process until the water runs clear (4 to 5 times). Fill the bowl with fresh water and let the rice soak about 30 minutes (this will give you nice long, delicate grains of rice). Drain, reserving 2 cups of the water for later. The grains should have fattened up a bit and turned opaque.
  • In a small heavy-bottomed pot set over medium heat, add the oil and butter. Once the butter has melted and the foam has subsided, add the cumin seeds. They should sizzle when they hit the fat! Once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans!). Stir, and then add the onions, cardamom pods, cinnamon stick and cloves. Sprinkle with a touch of salt to draw out some of the onion's moisture. Cook, stirring frequently, until the onions have softened, about 5 minutes. Add the Fresno chile and saute for 30 seconds.
  • Add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen. Sheer bliss! Stir gently, because the grains are pretty fragile at this point. Cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes. Each grain should be its own emancipated self!
  • Add the black-eyed peas, water and salt. Bring to a full boil, turn down to a simmer and cook, partially covered, until the rice is cooked and fluffy, about 15 minutes. Turn the heat off, cover and allow to steam 5 minutes. Garnish with cilantro and serve!

BLACK-EYED PEAS STEW AND RICE (PALO A PIQUE)



Black-Eyed Peas Stew and Rice (Palo a Pique) image

Make and share this Black-Eyed Peas Stew and Rice (Palo a Pique) recipe from Food.com.

Provided by John D.

Categories     Stew

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb black-eyed peas (may be substituted with black beans)
1 lb ground beef (may use diced for stew)
1 lb ground pork (may use diced for stew)
2 1/2-3 cups rice
2 tablespoons vegetable oil
1 onion, chopped
1 sweet red pepper, seeded and chopped
1/2 green bell pepper, seeded
3 garlic cloves
1 teaspoon allspice
1/4 cup red wine
3/4 tablespoon fresh cilantro, minced
1 tablespoon ketchup
salt and pepper, to taste

Steps:

  • Wash and drain the beans.
  • Pour the peas in 1 quart of water and cook to boil, then simmer for 1 hour---the water must always remain at least 1/2-inch above the beans, if this level drops, refill, stirring every 10 to 15 so they can't stick to the bottom of the pan.
  • Meanwhile, put all condiments together (onion, peppers, cilantro, and garlic cloves) in a frying pan and saute in the oil until they soften or blanche.
  • Unite the meat and condiments and keep cooking until it browns, then add the ketchup, wine, and 1 cup of water, boiling and simmering for about 5 minutes.
  • Turn off and save.
  • After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
  • Boil another 1/2 hour or at least until the beans soften if they haven't already done so. Don't let the peas dry, always keep them covered with water.
  • Add the rice and cook 15 minutes longer and Serve hot.

Nutrition Facts : Calories 605.1, Fat 24.5, SaturatedFat 8.3, Cholesterol 91.9, Sodium 271.7, Carbohydrate 59.9, Fiber 3.4, Sugar 1.9, Protein 32.3

BLACK-EYED PEA STEW WITH RICE



Black-Eyed Pea Stew With Rice image

This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.

Provided by KittyKitty

Categories     Stew

Time 1h52m

Yield 10 cups

Number Of Ingredients 17

2 lbs boneless pork loin chops, cut into cubes
2 tablespoons olive oil, divided
1 large onion, chopped
4 celery ribs, chopped
1 large red bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
3 (15 ounce) cans black-eyed peas, rinsed & drained
1 (32 ounce) container chicken broth
1 bay leaf
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot sauce
1/4 teaspoon ground red pepper
hot cooked rice

Steps:

  • Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
  • Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
  • Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
  • Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.

Nutrition Facts : Calories 319.5, Fat 10.6, SaturatedFat 3, Cholesterol 60.8, Sodium 1087.8, Carbohydrate 26.9, Fiber 6.7, Sugar 1.9, Protein 29.4

BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE



Black-Eyed Peas With Andouille Sausage And Rice image

Provided by Julia Reed

Categories     dinner, for one, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

2 cups dried black-eyed peas or 4 cups fresh or frozen
1 1/2 pounds andouille sausage or other good-quality smoked sausage
1/4 pound chunk of country or smoked ham
6 cups chicken stock or water
1 tablespoon bacon grease or olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
3 sprigs fresh thyme or 1 1/2 teaspoons dried
2 bay leaves
1 or 2 dried chili peppers or 1 teaspoon red-pepper flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon pickling spice
Salt to taste
4 cups cooked rice
Chopped green onions, Tabasco sauce and cider vinegar for serving

Steps:

  • If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
  • Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
  • Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
  • To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 5 grams, TransFat 0 grams

DIRTY RICE WITH BLACK-EYED PEAS



Dirty Rice with Black-Eyed Peas image

The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.

Provided by Aliskill

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound turkey Italian sausages, casings removed
1 pound turkey kielbasa, sliced
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
2 tablespoons minced garlic
4 cups water
2 (15 ounce) cans no-salt-added black-eyed peas, rinsed and drained
1 tablespoon reduced-sodium chicken bouillon granules
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground black pepper
2 leaf (blank)s bay leaves, or more to taste
2 cups uncooked white rice
1 bunch green onions, sliced

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.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g

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