Sweet Sour Black Eyed Pea Succotash Recipes

SWEET AND SOUR BLACK-EYED PEAS

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions; saute until softened and translucent, 5 to 7 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Add water, black-eyed peas, vinegar, sugar, salt, and red pepper flakes. Cook until peas are tender, 60 to 90 minutes.

SWEET-AND-SOUR BLACK-EYED PEAS WITH HAM

Steps:

• In a medium saucepan, stir together all the ingredients except the parsley. Cook over medium heat for 5 minutes, or until warmed through, stirring occasionally. Sprinkle with the parsley.
• nutrition information
• (Per Serving)
• Calories: 279
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 12mg
• Sodium: 367mg
• Carbohydrates: 49g
• Fiber: 9g
• Sugars: 20g
• Protein: 17g
• Dietary Exchanges
• 2 1/2 Starch
• 1 Carbohydrate
• 1 1/2 Very Lean Meat

SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO

Steps:

• Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
• Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
• Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
• Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE

Steps:

• Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
• Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
• Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.