Black Eyed Peas With Coconut Rice And Avocado Salsa Recipes

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BLACK-EYED PEAS AND AVOCADO SALSA



Black-Eyed Peas and Avocado Salsa image

This fresh and boldly flavored vegan and gluten free black-eyed pea and avocado salsa is the perfect way to bolster your luck in the new year. It is quick and easy to make and goes great with your favorite chip. It is full of fresh zesty flavor and can be made spicy or mild depending on your preference. Happy New Year, everyone!

Provided by Elaine Gordon

Categories     Dip

Time 5m

Yield 4

Number Of Ingredients 8

1, 15 ounce can black-eyed peas (no salt added), drained, rinsed and dried
1 large avocado, diced
1.5 cups cherry tomatoes, quartered
1/2 large red onion, diced
1/3 cup fresh cilantro, chopped
juice from 1 lime
1/2 teaspoon salt (or more to taste)
Optional: 1 jalapeño, seeded and diced

Steps:

  • Add all ingredients to a mixing bowl and stir to combine. Taste and adjust flavors as needed. You may want to add more lime juice, cilantro, salt or red onion.
  • Serve immediately with your favorite salty chips or as a salad.

AVOCADO AND BLACK EYED PEA SALSA



Avocado and Black Eyed Pea Salsa image

A rich and flavorful chip dip!

Provided by wusz

Categories     Salad     Beans

Time 1h20m

Yield 12

Number Of Ingredients 11

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

Steps:

  • Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
  • Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA



Black Eyed Peas with Coconut Rice and Avocado Salsa image

Give it a shot! One of our very favorite household staples for years. Great flavors come together to become more than the sum of it's parts! I'd never tried black eyed peas before eating this. Their earthy flavor is perfect when combined with these other ingredients. An easy to throw together, casual weeknight meal that needs no other accompaniment.

Provided by CJane

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 (30 ounce) cans black-eyed peas
1 (15 ounce) can coconut milk (I use lite)
1 1/2 cups rice (Jasmine is the best for this)
1 -1 3/4 cup water
1 teaspoon salt
2 ripe avocados, cut into large dice
2 large tomatoes or 4 small tomatoes, cut into large dice
1/2 small red onions or 1/2 small white onion, chopped
1/3 cup cilantro, chopped
1 lime (optional)
salt and pepper, to taste
1 1/2 cups cheddar cheese, grated

Steps:

  • Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
  • Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
  • Cover and cook until rice is done, about 20 minutes.
  • Heat black eyed peas in a separate saucepan.
  • Combine vegetables and cilantro to create a coarse salsa.
  • Add lime juice, if using, and season with salt and pepper.
  • Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
  • Dig in.

Nutrition Facts : Calories 1535.9, Fat 72.5, SaturatedFat 42.6, Cholesterol 59.3, Sodium 2860, Carbohydrate 176.7, Fiber 30.8, Sugar 4.9, Protein 54.2

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 1 teaspoon coconut oil in a saucepan over medium heat. Add 1/4 cup sweetened shredded coconut and a pinch each of red pepper flakes and salt; toast, stirring, 3 minutes. Stir in 3 cups frozen brown rice, 1/2 cup frozen peas and 1/4 cup coconut water. Cover, reduce the heat and cook, stirring occasionally, until heated through. Stir in some chopped cilantro.

COCONUT RICE AND PEAS



Coconut Rice and Peas image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 teaspoon red chili flakes
1 cup basmati rice
1/4 cup white wine
1 cup chicken stock
3/4 cup coconut milk
1 can black eyed peas
2 tablespoons freshly minced cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, heat 1 tablespoon olive oil. Once hot add the minced garlic and the chili flakes, saute until soft, about 2 minutes. Add the rice and stir to coat. Add the white wine and stir. Add the chicken stock and the coconut milk. Give the rice a good stir and bring to a gentle boil. Once the rice just begins to boil, lower the heat and allow to simmer for about 20 minutes, until the rice is cooked and all the liquid has evaporated. Fluff with a fork and stir in the black eyed peas and the cilantro. Season with salt and pepper, to taste.

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

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO



Black-Eyed Pea Salad with Avocado and Jalapeno image

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Steps:

  • In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

BLACK EYED PEAS WITH RICE



Black Eyed Peas With Rice image

This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.

Provided by southern chef in lo

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) bag black-eyed peas
1 medium onion, chopped
2 garlic cloves
2 ham hocks or 1 ham bone, with meat still on it
1 teaspoon pepper
salt
1 stalk celery, chopped
1 teaspoon dried parsley
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
  • Add oil to pot; sauté the ham hock, onion, and celery until tender.
  • Add the garlic and sauté 2 minutes more.
  • Add peas cover with water about 1 to 11/2 inch over peas.
  • Add pepper, parsley, and about 1 teaspoon of salt to start with.
  • Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
  • Stir occasionally.
  • Water will turn into a gravy; serve over rice.

Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.6, Sodium 174.8, Carbohydrate 9.6, Fiber 2.3, Sugar 0.7, Protein 3

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.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beans     #fruit     #vegetarian     #nuts     #dietary     #one-dish-meal     #coconut

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