BLACK-EYED PEAS WITH STEWED TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
- Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
- In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.
BLACK-EYED PEAS AND TOMATOES WITH SAUTEED PLANTAINS(OR BANANAS)
Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.
Provided by Sharon123
Categories Tropical Fruits
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large high-sided skillet over medium heat.
- Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
- Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
- Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
- Serve alongside black-eyed peas in a shallow bowl.
KENYAN BLACK-EYED PEAS AND TOMATOES (KUNDE)
In Kenya this eponymous stew is a popular way to cook Kunde, Swahili for black-eyed peas. Served over rice, it often makesa full meal. I found this on the internet. Posted for ZWT7-Africa.
Provided by CJAY8248
Categories Vegetable
Time 35m
Yield 1 stew, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan over medium flame. Add the onion and saute until translucent. Add the tomatoes and simmer about 5 minutes to cook them down.
- Stir in the remaining ingredients and lightly mash the peas with the back of a spoon. Bring to a boil, then reduce heat to medium-low and simmer about 10 minutes, stirring occasionally. Add more water as needed to get a stew-like consistency.
- Adjust seasonings and serve over rice.
Nutrition Facts : Calories 274.5, Fat 15.8, SaturatedFat 2.8, Sodium 367.6, Carbohydrate 25.6, Fiber 6.5, Sugar 5, Protein 10.8
QUICK BLACK-EYED PEAS WITH TOMATOES
Black-eyed peas and tomatoes quickly prepared on the grill make an ideal side for Blackened Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm. Add oil, garlic, and scallion whites, and season with salt and pepper. Cook, stirring, until scallions begin to soften, about 2 minutes. Add tomatoes, black-eyed peas, and water. Season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes. Add scallion greens and serve.
Nutrition Facts : Calories 213 g, Fat 3 g, Fiber 8 g, Protein 11 g
SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER
This sweet and savory black-eyed pea dish, from vegan cookbook author Chloe Coscarelli, calls for canned beans so it comes together in about a half hour. Serve with Ms. Coscarelli's super-easy biscuits. Leftovers, if you have any, can be eaten in a bun, sloppy-Joe style.
Provided by Tara Parker-Pope
Categories weekday, side dish
Time 30m
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
- Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1009 milligrams, Sugar 12 grams
MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
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