Diaspora Chili Spiced Black Eyed Peas As Made By Cc Pean Recipe By Tasty

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SPICY BLACK-EYED PEAS



Spicy Black-Eyed Peas image

Provided by Tyler Florence

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
5 dried red chiles, broken up
2 bay leaves
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
1/4 bunch fresh thyme, leaves removed
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves

Steps:

  • In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
  • Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

SPICY BLACK-EYED PEAS



Spicy Black-Eyed Peas image

A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!!

Provided by SkinnyMinnie

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

4 slices bacon
1 medium onion, chopped
1 (16 ounce) package dried black-eyed peas, washed
1 (12 ounce) can diced tomatoes with green chilies, undrained (Rotel works well)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
3 cups water

Steps:

  • In a large saucepan, cook the bacon slices, until crisp.
  • Remove the bacon, crumble and set aside to use as a topping for the finished peas.
  • Saute the onion in the bacon drippings until tender.
  • Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
  • Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
  • Add additional water, if necessary.
  • Serve over rice with the crumbled bacon as a garnish.

BLACK-EYED PEA CHILI



Black-Eyed Pea Chili image

Make and share this Black-Eyed Pea Chili recipe from Food.com.

Provided by nemokitty

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 lb ground turkey
1 green bell pepper, diced
1 jalapeno pepper, finely diced
1 tablespoon chili powder
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (28 ounce) can fire-roasted tomatoes, crushed with juice
1/2 cup chicken broth
1/4 cup sour cream, reduced fat
1/4 cup cilantro leaf

Steps:

  • Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
  • Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
  • Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.

Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8

SPICY CHIPOTLE BLACK-EYED PEAS



Spicy Chipotle Black-Eyed Peas image

A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.

Provided by Amanda

Categories     Side Dish     Beans and Peas

Time 8h20m

Yield 20

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup chopped orange bell pepper
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 teaspoon minced garlic
2 (16 ounce) packages dry black-eyed peas
4 cups water
4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons ground cumin
½ teaspoon ground black pepper

Steps:

  • Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
  • Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g

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