MAMA'S BLACK-EYED PEA CASSEROLE
Steps:
- Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
- Preheat oven to 350 degrees F.
- Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
- Combine all ingredients thoroughly.
NOT YOUR MAMA'S BLACK-EYED PEAS
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
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
MAMA AMANDA'S BLACK-EYED PEAS
Yummy. Just basic recipe- nothing too fancy. But extremely good! My house smells so yummy when I fix these.
Provided by Amanda
Categories Beans
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Take your bacon in a cast iron skillet and fry until crispy.
- You will have bits of crunchy goodness in bottom of pan.
- Take diced onion and cook in drippings until translucent.
- Add garlic and stir for just a moment or two.
- Pour in broth and de-glaze pan by scraping up all of the bacon yummies.
- Pour in Peas and stir together.
- Season with salt and pepper to taste and add garlic powder.
- Cover and let cook for about 2 hours.
Nutrition Facts : Calories 269, Fat 9.3, SaturatedFat 3, Cholesterol 11.6, Sodium 1011.1, Carbohydrate 32.9, Fiber 7.7, Sugar 0.8, Protein 14.1
GRANDMA'S BLACK-EYED PEAS
Steps:
- 1. Rinse & pick over peas to remove stones & dirt, rinse well. Soak in cold water for 20 minutes, drain well.
- 2. Combine all ingredients in large pot. Add cold water to cover peas by 1 inch.
- 3. Heat to simmering. Cover. Cook about 1 1/2 hours, until peas are tender but still hold their shape, add more water if needed. Remove ham skin if used before serving.....
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL
This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
Provided by HappyTune
Categories Onions
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the ground beef in large skillet.
- Drain the excess grease and the add onion, garlic, jalapeno and Essence.
- Cook the mixture for 3 to 5 minutes or until the onion has softened.
- Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
- Add a few dashes of hot sauce.
- Simmer until warm, about 10 minutes.
- Preheat oven to 350°F.
- Tear the tortillas into large pieces.
- Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
- Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
- Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
- Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
- Cook for 35 to 45 minutes.
- Remove from the oven, cut slices approximately 2 by 2 inches and serve.
- Garnish with chopped green onion.
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