Black Eyed Peas With Stewed Tomatoes Recipes

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STEWED BLACK-EYED PEAS WITH COUNTRY HAM



Stewed Black-Eyed Peas with Country Ham image

Provided by Food Network

Categories     side-dish

Time 9h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 quart low-sodium chicken stock
1 cup cold water
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well

Steps:

  • In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.

EMERIL'S STEWED BLACK-EYED PEAS



Emeril's Stewed Black-Eyed Peas image

Make and share this Emeril's Stewed Black-Eyed Peas recipe from Food.com.

Provided by Diana Adcock

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces ham hocks (two or one large one)
2 tablespoons vegetable oil
1/4 lb other ham or 1/4 lb sausage (**If there is no Tasso Recipe here on Recipezaar I will post one-it's worth making)
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 lb black-eyed peas, rinsed and picked over
2 quarts chicken stock or 2 quarts low-sodium chicken stock
2 tablespoons minced fresh flat leaf parsley

Steps:

  • With a sharp knife score the fat on the ham hocks 1/4-inch deep.
  • Heat the vegetable oil in a large heavy stockpot over medium high heat.
  • Add the tasso and cook, stirring often, until heated through, about 3 minutes.
  • Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes.
  • Add the ham hocks, garlic, salt, pepper, cayenne, and bay leaves.
  • Cook, stirring often for 2 minutes.
  • Add the black-eyed peas and chicken stock.
  • Bring to a boil over high heat.
  • Reduce heat to medium low.
  • Simmer uncovered until the peas are tender, about 45 minutes to 1 hour, stirring often and skimming off any foam that forms.
  • Remove the bay leaves and discard.
  • Cut the meat from the hock, discarding the skin and bones.
  • Return meat to the pot.
  • Stir in the parsley.
  • Serve.

QUICK BLACK-EYED PEAS WITH TOMATOES



Quick Black-Eyed Peas with Tomatoes image

Black-eyed peas and tomatoes quickly prepared on the grill make an ideal side for Blackened Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
2 scallions, white and green parts separated and thinly sliced
Coarse salt and ground pepper
3 tomatoes, chopped (about 4 cups)
2 cans (14.5 ounces each) black-eyed peas, rinsed and drained
1/4 cup water

Steps:

  • Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm. Add oil, garlic, and scallion whites, and season with salt and pepper. Cook, stirring, until scallions begin to soften, about 2 minutes. Add tomatoes, black-eyed peas, and water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add scallion greens and serve.

Nutrition Facts : Calories 213 g, Fat 3 g, Fiber 8 g, Protein 11 g

MOROCCAN BLACK-EYED PEAS (COWPEAS)



Moroccan Black-Eyed Peas (Cowpeas) image

My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.

Provided by TGural

Categories     Side Dish     Beans and Peas

Time 9h40m

Yield 8

Number Of Ingredients 12

1 ½ cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
½ cup olive oil
¼ cup chopped fresh cilantro
3 cloves garlic, finely chopped
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
3 ½ cups water, or more if needed

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
  • Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g

BLACK-EYED PEAS WITH BULGUR AND TOMATOES



Black-Eyed Peas with Bulgur and Tomatoes image

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

Yield 6 servings

Number Of Ingredients 6

1/2 cup raw bulgur
2 tablespoons light olive oil
3 to 4 garlic cloves, minced
One 28-ounce can low-sodium stewed tomatoes, with liquid
Two 16-ounce cans black-eyed peas, drained and rinsed
Salt and freshly ground pepper to taste

Steps:

  • Boil 1 cup water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
  • Heat the oil in a stir-fry pan or wide skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.
  • Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas. Bring to a simmer over medium heat, and stir in the cooked bulgur.
  • Season to taste with salt and pepper. Cook for another 5 minutes, and serve.
  • Black-Eyed Peas with Bulgur and Tomatoes (this page)
  • Corn Slaw (page 34)
  • Steamed broccoli or green beans
  • or
  • Contemporary Creamed Spinach (page 212)
  • Calories: 253
  • Total Fat: 5g
  • Protein : 9g
  • Carbohydrate: 39g
  • Cholesterol: 0mg
  • Sodium: 194mg

BLACK-EYED PEAS AND TOMATOES WITH SAUTEED PLANTAINS(OR BANANAS)



Black-Eyed Peas and Tomatoes With Sauteed Plantains(Or Bananas) image

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

Provided by Sharon123

Categories     Tropical Fruits

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil (or canola oil)
1 onion, thinly sliced
1 garlic clove, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon sea salt
1 tablespoon butter
1 large ripe plantain, halved lengthwise and cut into chunks (or 2 firm bananas)

Steps:

  • Heat oil in a large high-sided skillet over medium heat.
  • Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
  • Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
  • Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
  • Serve alongside black-eyed peas in a shallow bowl.

STEWED BLACK-EYED PEAS



Stewed Black-Eyed Peas image

Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.

Provided by Brigid Washington

Categories     beans, side dish

Time 10h

Yield 12 servings

Number Of Ingredients 10

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Steps:

  • Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
  • Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
  • When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
  • Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
  • Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
  • Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

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