Black Eyed Peas With Winter Squash Brown Rice Recipes

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BLACK-EYED PEAS AND BROWN RICE



Black-Eyed Peas and Brown Rice image

Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.

Provided by Dancer

Categories     Brown Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cooked long grain brown rice, cold
1 1/4 cups water
1 onion, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1/4 teaspoon ground pepper
3 cups frozen black-eyed peas
1 lb butternut squash, peeled,seeded,cubed
1 red bell pepper, cored,finely chopped
1/2 teaspoon hot pepper sauce

Steps:

  • Put the rice in a large bowl and gently separate the grains and break apart any lumps.
  • In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
  • Add the black-eyed peas and squash and return to a boil, stirring frequently.
  • Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
  • Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
  • To serve, transfer to a bowl.

Nutrition Facts : Calories 599.3, Fat 4.4, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 124.3, Fiber 10.7, Sugar 4.6, Protein 16.8

BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA



Black-Eyed Peas With Vegetables and Small Pasta image

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

1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves to taste, minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste

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

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Top Asked Questions

How to cook Black Eyed Peas for Soup?
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.
How to cook Black Eyed Peas and Kale?
For best results, cook in vegetable broth for more flavor. Step 3: Add spices (salt through black pepper) and kale to the large skillet, bring to a boil, then simmer on low heat, cook another 5-10 minutes until combined. Step 4: Add black eyed peas and cook another 5-10 minutes until tender.
How to cook cauliflower and Black Eyed Peas?
Preparation. 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.
Do you serve Black Eyed Peas as a side dish?
Serve these black-eyed peas on the side or as the main dish. Fair warning: This recipe has a kick to it. Here's a tried-and-true Hoppin' John recipe to serve all year long.

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