Vegetarian Black Eyed Peas Rice Recipes
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
VEGETARIAN BLACK-EYED PEAS & RICE
From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
- Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
- Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
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