BLACK-EYED PEA SALAD
This salad goes great with barbeque and, of course, New Year's Day.
Provided by LADYEM
Categories Salad Vegetable Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
- In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g
BLACK-EYED PEAS WITH BACON
This recipe will convert the most skeptical person about beans being delicious!
Provided by MUKWONOCOOK
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
- Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g
WARM BLACK-EYED PEAS WITH BACON AND RED ONION VINAIGRETTE
This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.
Provided by Leslie in Texas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry bacon in heavy medium skillet until crisp.
- Remove using slotted spoon and drain on paper towels; set aside for garnish.
- Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
- Add garlic and stir 1 minute.
- Add celery seed and dill seed and stir 30 seconds.
- Blend in vinegar and honey and boil 2 minutes, stirring constantly.
- Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
- Pour over black-eyed peas; season to taste with salt and pepper.
- Add red onion slices and toss gently.
- Let stand at room temperature at least 1 hour.
- Arrange escarole on serving platter and mound pea salad over greens.
- Garnish with bacon and parsley and serve.
Nutrition Facts : Calories 488.3, Fat 38.2, SaturatedFat 7.4, Cholesterol 15.4, Sodium 647.7, Carbohydrate 27.6, Fiber 6.7, Sugar 3.6, Protein 10.6
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BLACK EYED PEAS RECIPE WITH BACON - THE SEASONED MOM
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5/5 (3)Total Time 1 hr 50 minsCategory Dinner, Lunch, Side DishCalories 369 per serving
- Rinse and sort black-eyed peas. Place peas in a Dutch oven. Add chicken broth and (if necessary) enough water to cover the peas by about 1 inch. Bring to a boil; boil for 2 minutes. Remove from heat, cover with a lid, and let the peas soak for 1 hour. Do not drain.
- In a large cast iron skillet (or other heavy skillet), cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in pan. Add onion to the drippings and cook over medium-high heat until tender, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute.
- Transfer onion, garlic and drippings to the Dutch oven with the black-eyed peas and broth. Stir in bay leaves, thyme, and 1 additional cup of water. Bring to a boil; reduce heat to low, and simmer (covered) until the peas are tender – about 30-40 minutes, stirring occasionally. Add extra water to the pot, as necessary, to keep the peas moist (but not too soupy). By the end of the cooking time, the peas will have absorbed most of the liquid in the pot. Remove from heat, discard bay leaves, stir in vinegar and Creole seasoning. Taste and season with salt and pepper, if necessary.
- Garnish with crispy bacon and fresh herbs or sliced green onions. Serve with hot sauce on the side.
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