Bodi Black Eyed Peas Recipes

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GREEK-STYLE BLACK EYED PEAS RECIPE



Greek-Style Black Eyed Peas Recipe image

If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

Extra virgin olive oil,
1 large yellow onion, (chopped)
4 garlic cloves, (chopped)
1 green bell pepper, (chopped)
2 to 3 carrots, (peeled and chopped)
1 15- oz can diced tomato
2 cups water
1 dry bay leaf
1 1/2 tsp ground cumin
1 tsp dry oregano
1/2 tsp paprika
Kosher salt and black pepper
1/2 tsp red pepper flakes, (optional)
2 15- oz cans black eyed peas, (drained and rinsed)
1 lime or lemon, (juice of)
1 cup chopped fresh parsley

Steps:

  • In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
  • Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
  • Finally, stir in lemon juice and parsley.
  • To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving

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

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