BLACK-EYED PEAS AND BROWN RICE
Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the rice in a large bowl and gently separate the grains and break apart any lumps.
- In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
- Add the black-eyed peas and squash and return to a boil, stirring frequently.
- Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
- Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
- To serve, transfer to a bowl.
Nutrition Facts : Calories 599.3, Fat 4.4, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 124.3, Fiber 10.7, Sugar 4.6, Protein 16.8
BROWN RICE WITH BLACKEYED PEAS & VEGGIES
Make and share this Brown Rice With Blackeyed Peas & Veggies recipe from Food.com.
Provided by lizardstone01
Categories Vegan
Time 1h5m
Yield 4 big bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
- in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
Nutrition Facts : Calories 579.6, Fat 10.8, SaturatedFat 1.8, Sodium 606, Carbohydrate 103.8, Fiber 11.2, Sugar 4.1, Protein 18.1
SPICY BLACK-EYED PEAS AND RICE
Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.
Provided by JeriBinNC
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together ina large skillet.
- Bring to a boil, stirring frequently.
- Cover, reduce heat, and simmer for 10 minutes or until heated through.
- This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.
Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."
Provided by Engrossed
Categories Chowders
Time 2h10m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- Cook stirring occasionally, until the onions have browned, about 20 minutes.
- Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
- Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
- Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
- Taste once more for salt and season with plenty of pepper.
- Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
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