Warm Black Eyed Peas With Bacon And Red Onion Vinaigrette Recipes

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BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

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

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

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



Black-Eyed Peas with Bacon image

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

4 slices bacon, or more to taste
1 large onion, chopped
1 stalk celery, diced
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas - sorted, rinsed, and drained
½ teaspoon salt
¼ teaspoon ground black pepper

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



Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette image

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

4 slices thick bacon, cut into 1/2-inch dice (about 6 oz.)
1/3 cup minced red onion
1 large garlic clove, minced
1/2 teaspoon celery seed
1/2 teaspoon dill seed
6 tablespoons red wine vinegar
1 1/2 teaspoons honey
1/2 cup olive oil
2 1/2 cups cooked black-eyed peas
salt & freshly ground black pepper
1 small red onion, thinly sliced
3 cups escarole, strips
minced parsley (garnish)

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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