Black Eyed Bean Black Eyed Peas Croquettes Recipes

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GREEK-STYLE BLACK EYED PEAS RECIPE



Greek-Style Black Eyed Peas Recipe image

If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

Extra virgin olive oil,
1 large yellow onion, (chopped)
4 garlic cloves, (chopped)
1 green bell pepper, (chopped)
2 to 3 carrots, (peeled and chopped)
1 15- oz can diced tomato
2 cups water
1 dry bay leaf
1 1/2 tsp ground cumin
1 tsp dry oregano
1/2 tsp paprika
Kosher salt and black pepper
1/2 tsp red pepper flakes, (optional)
2 15- oz cans black eyed peas, (drained and rinsed)
1 lime or lemon, (juice of)
1 cup chopped fresh parsley

Steps:

  • In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
  • Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
  • Finally, stir in lemon juice and parsley.
  • To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving

BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Onion Jam, recipe follows, for serving
1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
  • Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
  • Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
  • Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
  • Top with the onion jam and garnish with the green onions.
  • Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
  • Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

HOW TO COOK BLACK-EYED BEANS IN THE OVEN



How to Cook Black-eyed Beans in the Oven image

How to cook black-eyed beans in the oven. Baked black-eyed peas.

Provided by Bintu Hardy

Time 1h30m

Number Of Ingredients 4

450 g (1lb) dried beans
Water
Salt
Seasoning (eg garlic, cumin, paprika, thyme, chilli)

Steps:

  • Pick through the beans and discard unwanted debris.
  • Soak the beans overnight in water.
  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Rinse and drain the beans and transfer them into an oven proof casserole pot.
  • Add enough water so that the beans are covered by 3cm of water.
  • Add some salt and seasoning to your preference.
  • Then cover and bake them in the oven for 80 mins.
  • Check the beans if they are cooked through.
  • If not then bake them for a little bit longer checking them every 10 mins.

Nutrition Facts : ServingSize 6 servings, Calories 252 kcal, Carbohydrate 45 g, Protein 16 g, Sodium 9 mg, Fiber 11 g, Sugar 1 g

BLACK-EYED PEA CROQUETTES



Black-Eyed Pea Croquettes image

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 8

Number Of Ingredients 12

6 cups water
2 cups uncooked black-eyed peas
1 tsp. salt
1 Tbs. canola oil
1 small onion, diced
1 Tbs. minced garlic
1 1/2 cups canned fire-roasted tomatoes, diced
1/4 tsp. chili paste, or more to taste
1 Tbs. balsamic vinegar
3 scallions, thinly sliced
2 large eggs, lightly beaten
4 cups fresh breadcrumbs

Steps:

  • Bring 6 cups water to a boil over high heat, and add peas and 1 tsp. salt. Cook peas for 1 hour or until tender. Remove from heat, and set aside to cool. Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes. Add garlic and tomatoes, bring to a boil and reduce heat to low. Add chili paste, balsamic vinegar, salt and pepper, and cook for 20 minutes. Remove from heat, and set aside to cool. Combine peas and tomato mixture. Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl. Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs. Mixture should be thick but moist. If it is too moist, add more breadcrumbs. Form mixture into 11/2-inch round patties, about 1/2-inch thick. Heat oil in large skillet over medium-high heat. Dust each patty with flour, and gently place in skillet. Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed. Remove from heat, drain on paper towels and serve hot. Wine SuggestionsWhat better way to enjoy these tasty New Year's treats than with Champagne? An icy flute of Korbel Brut, a Freixenet Cordon Negro Brut or a Veuve Clicquot is the perfect companion to these crispy yet hearty patties. Be festive-open the bottle while you're preparing them.

Nutrition Facts : Calories 90 calories

BLACK-EYED PEA AND BEAN SALAD



Black-Eyed Pea and Bean Salad image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

JAMAICAN BLACK-EYED PEA CURRY



Jamaican Black-eyed Pea Curry image

This Jamaican black-eyed pea curry is so delicious. It's creamy, bursting with flavor, hearty, healthy and super easy to make. It's naturally gluten free and vegan. A must make recipe!

Provided by Eva

Number Of Ingredients 13

1 tsp oil
1 yellow onion, diced
4 cloves garlic, minced
1-3 scotch bonnet or habanero peppers, seeded if desired and minced (use gloves to handle)
3 sprigs fresh thyme
2 1/2 tbsp Jamaican curry powder (homemade* or store bought)
1 - 1 1/2 tsp salt, to taste
1/2 tsp black pepper
1 lb (~4 small) yukon gold potatoes, peeled and diced to 1/2" cubes
3 cups (30oz can) black-eyed peas, drained and rinsed
2 cups water
1 cup coconut milk
1/4 cup lime juice (~2 limes)

Steps:

  • Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
  • Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
  • Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

Nutrition Facts : Calories 217 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 7 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 618 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BLACK EYE PEA CROQUETTES



Black Eye Pea Croquettes image

Make croquets bite size and serve with sour cream mixture for a appetizer. Mix sour cream, 1/2 teaspoon of the seasoned salt and pepper in small bowl until well blended. Cover. Refrigerate until ready to serve. Also you can make with black beans.

Provided by Douglas Poe

Categories     Black Beans

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black-eyed peas, drained and rinsed
2 eggs, lightly beaten
1 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup self rising flour
1/4 teaspoon pepper
2 teaspoons season salt

Steps:

  • Slightly mash black-eyed peas in large bowl.
  • Stir in remaining ingredients, except oil, until well blended.
  • In a large deep skillet on medium-high heat the oil.
  • Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
  • Cook croquets, 7 minutes, turning once or until golden brown.
  • Drain on paper towels.
  • Keep warm while cooking remaining croquettes.
  • .

Nutrition Facts : Calories 183.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 62, Sodium 581.3, Carbohydrate 30.3, Fiber 5.7, Sugar 1.5, Protein 10.2

BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES



Black Eyed Bean / Black-Eyed Peas Croquettes image

You can do croquette or burger shapes, they'll still taste yummy! If you're vegan, leave out the cheese and egg. The 'time to make' doesn't include the time the mixture has to sit in your fridge! Goodness knows where I got this recipe from - the card I wrote it on dates from the early '80s!

Provided by Tina and Dave

Categories     Lunch/Snacks

Time 20m

Yield 8 croquettes

Number Of Ingredients 11

227 g beans, tinned or canned
114 g breadcrumbs
57 g ground nuts
114 g cheddar cheese
1 garlic clove, crushed
1 teaspoon marjoram
1 teaspoon sage
salt
pepper
1 egg, beaten
seasoned flour

Steps:

  • Drain beans / peas and mash them.
  • Mix with all the other ingredients and season to taste. The mixture should be quite moist.
  • Chill for between 1 and 2 hours until firm.
  • Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
  • Shallow fry for 4 - 5 minutes on each side.

Nutrition Facts : Calories 123.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 41.4, Sodium 201.7, Carbohydrate 10.7, Fiber 0.7, Sugar 1, Protein 6.3

SHRIMP AND BLACK-EYED PEA "CROQUETTES"



Shrimp and Black-Eyed Pea

Categories     Bean     Shellfish     Fry     Seafood     Shrimp     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 12

2/3 cup dried black-eyed peas (1/4 pound), picked over
1 medium onion, chopped
1/2 cup loosely packed fresh cilantro leaves
3 drained bottled red malagueta peppers*
1 1/4 teaspoons salt
24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined
2 large eggs, lightly beaten
1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs
About 6 cups vegetable oil (48 fluid ounces)
Accompaniment: lime wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
  • Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
  • Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
  • Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
  • Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
  • Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
  • Serve croquettes immediately.
  • *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
  • **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

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