Fat Free Black Eyed Peas Recipes

VEGETARIAN BLACK-EYED PEAS

Vegetarian Black-Eyed Peas image

Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.

Provided by R A Naccari

Categories Side Dish Beans and Peas

Time 9h25m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound dry black-eyed peas
4 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 quart water, or more as needed
½ cup chopped green onion tops
½ cup dried parsley flakes
3 leaf (blank)s bay leaves
1 ½ tablespoons salt, or more to taste
ground black pepper to taste

Steps:

Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g

LOW FAT CREOLE STYLE BLACK EYED PEAS

Low Fat Creole Style Black Eyed Peas image

Inspired once again by the internet, true! This IS yummy AND delicious too! Served in a wrap, with rocket, don't forget feta, You'll almost think low fat foods are better :)

Provided by mickeydownunder

Categories One Dish Meal

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups black-eyed peas
3 1/4 cups water
2 teaspoons low sodium chicken broth
3 1/2 cups diced tomatoes with juice
3 stalks celery
1/2 onion
4 garlic cloves
1/4 teaspoon chili powder
1/4 teaspoon ginger
2 bay leaves
1/2 cup parsley
1/2 teaspoon black pepper

Steps:

HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
Then DRAIN whatever water remains and allow peas to sit uncovered.
In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
ADD cooked black-eyed peas.
COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
ENJOY!
NOTE: Is well worth the time to make and freezes WELL!
NOTE: Remove Bay leaves before serving.
NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.

FAT FREE BLACK-EYED PEAS

Fat Free Black-Eyed Peas image

Make and share this Fat Free Black-Eyed Peas recipe from Food.com.

Provided by Bulldog

Categories Beans

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) bag dried black-eyed peas
1 cup carrot
1 cup celery
1 onion, diced
instant chicken bouillon, to taste

Steps:

cook black eyed peas as directed on bag, add carrots, celery, onion and chicken boullion to taste.

NOT YOUR MAMA'S BLACK-EYED PEAS

Not Your Mama's Black-Eyed Peas image

The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.

Provided by CookingWithShelia

Categories Black-Eyed Pea Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallots
4 cloves garlic, crushed and chopped
1 pound Andouille sausage, diced
½ cup unsalted butter
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 (15 ounce) cans black-eyed peas, rinsed and drained
4 cups chicken stock
1 cup heavy cream
1 (10 ounce) package frozen whole okra

Steps:

Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g

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