DIRTY RICE WITH BLACK-EYED PEAS
The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.
Provided by Aliskill
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
- Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
- Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
- Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g
CAJUN RICE AND BLACK-EYED PEAS
Make and share this Cajun Rice and Black-Eyed Peas recipe from Food.com.
Provided by Shellbelle
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pot heat oil over medium-high heat.
- Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
- Add broth; bring to a boil.
- Stir in rice.
- Reduce heat to medium-low.
- Cover and simmer for 15 minutes.
- Stir in black-eyed peas.
- Cover and simmer for 5 more minutes.
- Remove from heat and stir in parsley flakes.
- Serve.
Nutrition Facts : Calories 140, Fat 3, SaturatedFat 0.5, Sodium 513.1, Carbohydrate 23.5, Fiber 1.6, Sugar 1.7, Protein 4.2
CREOLE BLACK-EYED PEAS AND RICE
Make and share this Creole Black-Eyed Peas and Rice recipe from Food.com.
Provided by Chef Ashley 1000
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
- Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
- Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
- Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
- Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.
Nutrition Facts : Calories 594.1, Fat 30.8, SaturatedFat 12.5, Cholesterol 66.8, Sodium 1534.1, Carbohydrate 48.1, Fiber 8.4, Sugar 8.8, Protein 32.9
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
BLACK-EYED PEAS AND RICE
In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.
Provided by Kayla Stewart
Categories dinner, beans, main course, side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
DIRTY RICE WITH BLACK-EYED PEAS AND SCALLIONS
Categories Rice
Number Of Ingredients 18
Steps:
- 1. Heat oil in a large saucepan over medium-high. Cook chicken liver and ground beef, stirring occasionally, until brown, 5-8 minutes. Add onion, scallion whites, bell pepper, celery, and garlic and cook, stirring occasionally, until vegetables are soft, 6-8 minutes. Add bay leaves, Cajun spice seasoning, and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add brandy, scraping up any brown bits on the bottom of the pot with a wooden spoon. (You can use 2 Tbsp. water if you want to skip the brandy). Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
- 2. Add black-eyed peas and broth, season with salt and black pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 15-18 minutes. Remove pan from heat, add peas and butter, and fluff rice with a fork. Cover pan and let sit 10 minutes.
- 3. Taste rice and season with more salt if needed. Transfer to a platter and top with scallion green.
More about "dirty rice with black eyed peas and scallions recipes"
DIRTY RICE WITH BLACK-EYED PEAS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (7)Estimated Reading Time 2 minsServings 8
- Heat oil in a large saucepan over medium-high. Cook chicken liver and ground beef, stirring occasionally, until brown, 5–8 minutes. Add onion, scallion whites, bell pepper, celery, and garlic and cook, stirring occasionally, until vegetables are soft, 6–8 minutes. Add bay leaves, Cajun spice seasoning, and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add brandy, scraping up any brown bits on the bottom of the pot with a wooden spoon. (You can use 2 Tbsp. water if you want to skip the brandy). Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
- Add black-eyed peas and broth, season with salt and black pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 15–18 minutes. Remove pan from heat, add peas and butter, and fluff rice with a fork. Cover pan and let sit 10 minutes.
- Taste rice and season with more salt if needed. Transfer to a platter and top with scallion green.
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