BLACK-EYED PEAS WITH MUSHROOMS
Make and share this Black-Eyed Peas With Mushrooms recipe from Food.com.
Provided by cascandidate
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place black-eyed peas and water into a covered pot and bring to a boil.
- Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
- Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
- Add onions and garlic and fry until the onions turn translucent and brown at the edges.
- Add mushrooms and cook until they begin to soften.
- Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
- Stir and cook for one minute.
- Cover, and let simmer for ten minutes.
- Remove cooked sauce from flame.
- Return peas to a boil and let simmer for 20 to 30 minutes.
- Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
- Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
- Remove cinnamon stick & serve.
Nutrition Facts : Calories 217.3, Fat 14.7, SaturatedFat 2, Sodium 999.9, Carbohydrate 17.9, Fiber 4.4, Sugar 3.9, Protein 5.9
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
PEAS WITH MUSHROOMS
Make and share this Peas With Mushrooms recipe from Food.com.
Provided by LonghornMama
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
- Add marjoram, salt, pepper and nutmeg; mix well.
- Add peas and heat through.
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
SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Provided by Tara Parker-Pope
Categories weekday, side dish
Time 30m
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
- Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams
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- Drain and rinse the peas. Put into a saucepan with 2-3 dried shiitake mushrooms and add water to just cover. Bring to a boil and cook covered until just tender, about 20-30 minutes. Add ½ tsp salt once they are tender. Turn off the heat, cover, and set the peas aside to steam in their broth. This can be done ahead of time.
- Meanwhile, heat the oil over medium-high heat in a wide sauté pan or wok. Add the cumin and cinnamon stick. Cook until the cumin starts to darken, about 30 seconds. Add the garlic. Cook stirring until it starts to color, about 2 minutes. Add the onions, and turn the heat down to medium and cook until they begin to caramelize, about 8 minutes. Do not let them burn.
- Raise the heat to medium-high and add the mushrooms. Cook, stirring until they wilt and loose their liquid, about 5 minutes. Add the ground coriander, cumin, turmeric, and cayenne. Cook stirring for 1 minute more. Add the tomatoes and cook until the tomatoes have lost some of their juices and have turned an orangey-red about 5-8 minutes.
- While the tomato is cooking down, drain the black-eyed peas, reserving the broth. Slice the dried shiitakes. Add the cooked black-eyed peas, sliced shiitakes, and ½ cup of the reserved broth or water to the tomatoes. Cook until the peas are soft, but not falling apart, about 5 -10 minutes, adding more broth if needed. The curry should be thick.
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Servings 6Estimated Reading Time 4 minsCategory VEGETARIAN, SIDESTotal Time 20 mins
- Drain peas and combine in small saucepan with water and 1 teaspoon salt. Bring to simmer and cook until just tender, 15 to 20 minutes.
- Melt butter in nonstick skillet over high heat. When butter has foamed and foam has receded, add mushrooms. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, until very fragrant, 2 to 3 minutes.
- When peas are done, drain and add to mushrooms. Stir together and season to taste with salt. Add healthy grind of pepper. Add parsley and stir well, then add lemon juice. Taste and adjust seasoning; mixture may need a little more lemon juice.
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