BLACK-EYED PEA AND JALAPENO SALAD
Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.
PICO BLACK-EYED PEAS
Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.
Provided by Dannielle Randall
Categories Side Dish Beans and Peas
Time 5h15m
Yield 12
Number Of Ingredients 9
Steps:
- Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
- Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 27.6 g, Fat 0.6 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 0.2 g, Sodium 109 mg, Sugar 4.2 g
JALAPENO BLACK-EYED PEA HUMMUS
A fun twist on classic hummus, with lucky black-eyed-peas in place of the chickpeas. Spicy jalapenos add the perfect touch of heat!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 9
Steps:
- Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
- Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
- Keeps refrigerated in an airtight container for 3-4 days.
BLACK-EYED PEAS SPICY STYLE
A spicy twist on black-eyed peas.
Provided by Angela
Categories Side Dish Beans and Peas
Time 40m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!
Nutrition Facts : Calories 118.7 calories, Carbohydrate 21.4 g, Fat 0.8 g, Fiber 5.1 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 433.3 mg, Sugar 0.8 g
JALAPEñO BLACK-EYED PEAS
Categories Bean Side High Fiber Wheat/Gluten-Free Kwanzaa Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
- Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
- Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)
BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM
Categories Vegetable Side Pea Jalapeño Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 14
Steps:
- Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
- Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season with salt and pepper. Mix in egg. Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl. Let stand 30 minutes.
- Preheat oven to 250°F. Heat 1/2 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
- Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.
BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO
"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.
BLACK-EYED PEA CAKES WITH JALAPENO SOUR CREAM
Interesting twist to black-eyed peas. Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner.
Provided by Lizzie-Babette
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
- Drain peas.
- Put peas and 3 c water in pot over medium low heat.
- Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
- Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
- Transfer puree to a large bowl.
- Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
- Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
- Mix in egg.
- Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl.
- Let stand 30 minutes.
- Preheat oven to 250°F.
- Heat 1/2 t oil in heavy large skillet over medium-low heat.
- Using 1 1/2 T batter for each cake, spoon batter into skillet.
- Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
- Turn cakes over and cook until cooked through.
- Transfer cakes to baking sheet; keep warm in very low oven.
- Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
- To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
- Top with sour cream mixture and serve.
Nutrition Facts : Calories 249.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 45.1, Sodium 149.3, Carbohydrate 36.8, Fiber 3.8, Sugar 2.8, Protein 11.3
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