BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
BLACK EYED PEA CHILE VERDE WITH HAM
This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.
Provided by Sibby Barrett
Categories Brunch Main Course Side Dish
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion, garlic and celery. Cook, stirring occasionally, until very soft and beginning to brown around the edges, about 8-10 minutes. Add spices and cook, stirring just until fragrant, about 1 minute. Add 6 cups of water or stock and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour. Meanwhile, preheat oven to 425º. Toss quartered onion, poblano chilies, serrano chiles and tomatillos on a sheet pan with 1 tablespoon vegetable oil. Season lightly with salt and roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, about 15-20 minutes. Let cool and then transfer the chile mixture to a food processor or blender, add cilantro and puree until smooth. Set aside. Remove hocks; let cool. Pick meat from bone and shred. Discard fat and bones. Return meat to pot. Stir chile puree into pot and then add fresh peas. Cook on a low simmer for about 30 minutes or until peas are tender. Season to taste with salt and pepper. Serve peas with sour cream and additional cilantro.
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
More about "black eyed pea chile verde with ham recipes"
BLACK-EYED PEA CHILE VERDE RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (18)Author Chris MoroccoServings 4Estimated Reading Time 4 mins
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6–8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8–10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1½ hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15–20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
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