Creole Garlic Peas Recipes

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CREOLE-STYLE BLACK-EYED PEAS



Creole-Style Black-Eyed Peas image

Make and share this Creole-Style Black-Eyed Peas recipe from Food.com.

Provided by Elmotoo

Categories     Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 11

2 cups low sodium vegetable broth
2 cups dried black-eyed peas
2 cups canned low-sodium crushed tomatoes
1 large onion, finely chopped
2 stalks celery, finely chopped
3 teaspoons minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup chopped fresh parsley

Steps:

  • Sort & rinse peas.
  • In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
  • Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
  • Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

CREOLE BLACK EYED PEAS



Creole Black Eyed Peas image

Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.

Provided by Queen Dragon Mom

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons cooking oil
1 large onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups dried black-eyed peas, picked over and rinsed
5 cups water
15 ounces diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or more to taste)
1 tablespoon hot sauce (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke flavoring

Steps:

  • Soak the peas overnight in cold water. Drain.
  • Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
  • Stir in garlic, continue stirring until garlic releases it's aroma.
  • Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

CREOLE CHICK PEAS WITH PASTA



Creole Chick Peas with Pasta image

Provided by Food Network

Categories     main-dish

Time 15m

Number Of Ingredients 15

12 ounces corkscrews or wagon wheels
1/4 cup olive oil
1/4 cup each chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 28-ounce can plum tomatoes, chopped, juices reserved
1 to 2 cups chicken broth
1 10 ounce package frozen corn, thawed
16 ounce can of chick peas, drained, rinsed
1/2 teaspoon thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons parsley for garnish
Salt and pepper

Steps:

  • Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.
  • In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

PEAS WITH GARLIC OIL



Peas with Garlic Oil image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a skillet over medium heat until golden, 5 minutes. Remove from the heat and add 1/4 teaspoon red pepper flakes. Cook 1 pound thawed frozen peas in a separate skillet, tossing, until heated through, 3 minutes. Stir in the garlic oil and top with chopped basil and flaky sea salt.

ITALIAN PEAS



Italian Peas image

This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.

Provided by WORSHIPWARRIORMT

Categories     Side Dish     Vegetables     Onion

Time 15m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
16 ounces frozen green peas
1 tablespoon chicken stock
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g

CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.

Provided by Sola

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

Steps:

  • Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
  • Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g

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