Best Black Eyed Peas With Eggplant And Habaneros Recipes

SOUTHERN-STYLE BLACK-EYED PEAS

Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

Steps:

Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

BLACK-EYED PEAS WITH EGGPLANT AND HABANEROS

Black-Eyed Peas With Eggplant and Habaneros image

Spicy and filling this melange of vegetables and beans is a great way to use up some of summers bounty! Watch out though, this dish can be QUITE spicy:-). This is easily made vegan with the use of oil instead of ghee.

Provided by Aioli_Queen

Categories Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons ghee or 2 tablespoons olive oil
1 large vidalia onion, chopped
2 medium zucchini, chopped
1 medium eggplant, skinned and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 (14 ounce) cans black-eyed peas, drained and rinsed
1 1/2 cups frozen corn
6 roma tomatoes, chopped
2 habanero peppers, thinly sliced
1 1/2 teaspoons salt
sour cream
cheddar cheese

Steps:

Warm the ghee or oil in a large pot.
Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
Add the beans and cook for another 5 minutes.
Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.

Nutrition Facts : Calories 221.6, Fat 4.7, SaturatedFat 2.3, Cholesterol 8.2, Sodium 893, Carbohydrate 38.5, Fiber 10.1, Sugar 6.1, Protein 10.3

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

Easy Black-Eyed Peas With Eggplant Curry image

Make and share this Easy Black-Eyed Peas With Eggplant Curry recipe from Food.com.

Provided by Andtototoo

Categories Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

1 lb eggplant
1 teaspoon turmeric
2 -3 cups water
2 tablespoons oil
2 teaspoons split white Urad Dal
1 teaspoon black mustard seeds
2 dried red chilies, broken into pieces
12 curry leaves
1 teaspoon ginger paste
1/2 teaspoon hing
1 (16 ounce) can black-eyed peas, rinsed and drained
3 green serrano chilies, slit half-way up
1 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
Garnish with the cilantro.

Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 1.1, Sodium 930, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 8.4

SOUTHERN BLACK-EYED PEAS

Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.