Pico Black Eyed Peas Recipes

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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

PICO BLACK-EYED PEAS



Pico Black-Eyed Peas image

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

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

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

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.

PICO BLACK-EYED PEAS



Pico Black-Eyed Peas image

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Provided by Dannielle Randall

Categories     Bean and Pea Side Dishes

Time 5h15m

Yield 12

Number Of Ingredients 9

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

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

PICO BLACK-EYED PEAS



Pico Black-Eyed Peas image

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Provided by Dannielle Randall

Categories     Bean and Pea Side Dishes

Time 5h15m

Yield 12

Number Of Ingredients 9

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

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

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