Spicy Black Eyed Peas And Rice Recipes

SPICY BLACK-EYED PEAS

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

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

SPICY RICE AND BLACK-EYED PEAS

Steps:

• In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
• Cover; simmer about 10 minutes or until liquid is almost absorbed.

SPICY BLACK-EYED PEAS AND RICE

Steps:

• Mix all ingredients together ina large skillet.
• Bring to a boil, stirring frequently.
• Cover, reduce heat, and simmer for 10 minutes or until heated through.
• This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.

BLACK-EYED PEAS AND RICE

Steps:

• Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

SPICY RICE AND BLACK EYE PEAS RECIPE

Steps:

• Heat the oil in a large saucepan and gently fry the garlic with the mustard and cinnamon for 1 min. Add the rice and cook, stirring, for about 2 mins until the rice becomes opaque.
• Pour over the stock, bring to the boil, cover and simmer for 10 mins.
• Add the beans, coconut and ground cumin, re-cover and cook for a further 5 mins. Remove from the heat and stand, covered, for 10 mins. Discard the cinnamon stick and season to taste.
• To serve, pile into a serving bowl and sprinkle with fresh coriander leaves. Serve immediately.

SPICY BLACK-EYED PEAS

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.

BLACK-EYED PEAS AND RICE

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.

SPICY BLACK-EYED PEA AND RICE FRITTATA

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Chop onion and mince garlic. Cut bell pepper into 1/4-inch dice. In a 3-quart kettle cook onion, garlic, bell pepper, and red pepper flakes in 2 tablespoons butter over moderate heat, stirring occasionally, until onion is softened. Add rice and cook, stirring, 1 minute. Stir in water and cook mixture, covered, over low heat until rice is tender and water is absorbed, about 15 minutes.
• While rice is cooking, coarsely shred enough zucchini to measure 3/4 cup and in a large bowl lightly beat yolk and whole egg. To egg mixture add rice mixture, peas, zucchini, coriander, salt, pepper, and Tabasco to taste, stirring until combined.
• In a 10-inch non-stick skillet heat remaining tablespoon butter over moderate heat until foam subsides, tilting skillet to distribute evenly. Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.
• Preheat broiler while frittata is cooking.
• Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes. With a spatula slide frittata onto a platter.
• Cut frittata into 6 wedges and serve with guacamole.