Best Black Eyed Peas With Mushrooms Recipes

BLACK-EYED PEA CASSEROLE

Black-Eyed Pea Casserole image

This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 7

Ingredients

2 packages (6 ounces each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups shredded cheddar cheese

Steps:

In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain., In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

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

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