Best Black Eyed Peas Jambalayarice Cooker Recipes

SLOW COOKER BLACK-EYED PEAS

Slow Cooker Black-Eyed Peas image

Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

Provided by PS

Categories Side Dish Beans and Peas

Time 23h40m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound dried black-eyed peas
3 smoked ham hocks, or more to taste
6 cups water, plus more as needed
1 onion, chopped small
1 large clove garlic, crushed
¼ teaspoon red pepper flakes
⅛ teaspoon white sugar
salt to taste

Steps:

Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
Cook on Low for 14 hours. Season with salt.

Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.1 g, Cholesterol 102 mg, Fat 33.1 g, Fiber 13.1 g, Protein 53 g, SaturatedFat 11.3 g, Sodium 113.9 mg, Sugar 10.4 g

BLACK-EYED PEA JAMBALAYA

Black-Eyed Pea Jambalaya image

If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

Nutrition Facts :

BLACK-EYED PEAS VEGGIE JAMBALAYA

Black-Eyed Peas Veggie Jambalaya image

A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.

Provided by Outta Here

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can Italian plum tomatoes
1 cup vegetable broth
1 cup quick-cooking brown rice
1 teaspoon garlic, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon hot pepper sauce (to taste)
1 large green bell pepper, seeded
1 (16 ounce) can black-eyed peas, Drained
parsley, chopped, For garnish
chives, chopped, for garnish

Steps:

Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
Ladle into bowls and serve with garlic bread.

Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.3, Sodium 381.8, Carbohydrate 25.7, Fiber 7, Sugar 6.2, Protein 7.6