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
BUTTERED SNAP PEAS
Steps:
- Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.
NOT YOUR MAMA'S BLACK-EYED PEAS
The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.
Provided by CookingWithShelia
Categories Black-Eyed Pea Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
- Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
- Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
- Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g
GREEN PEAS WITH FRESH PARSLEY AND GARLIC BUTTER SAUCE
From Bon Appetit May 1998. Meant to be served alongside of rice or mashed potatoes to soak up the delicious sauce.
Provided by COOKGIRl
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes.
- Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total.
- Stir in the parsley. Season with salt and pepper to taste.
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- Preheat the oven to 400 F. Spread the black-eyed peas onto a clean, lint-free dish towel or paper towels. Gently roll the peas over the towel to remove any excess moisture.
- Once the peas are dry, spread them onto a half sheet pan in a single layer. I lined it with foil for easy cleanup. Drizzle with the oil and sprinkle with the chipotle and garlic powder and salt.
- Roast on the middle rack in the hot oven 25-35 minutes or until the peas are browned and crisp. I baked mine for 35 minutes. But start checking the peas at 25 minutes to make sure they are not getting too dark. Oven temperatures vary and this way you avoid burning the peas.
- Once done, remove from the oven and allow the peas to cool on the sheet pan. Enjoy some warm because they taste great warm. Once completely cool, store in an airtight jar. The roasted peas will stay crispy up to a week.
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