Black Eyed Peas Veggie Jambalaya Recipes

BLACK-EYED PEA JAMBALAYA

Steps:

• Prep the celery, green bell pepper, jalapeno, garlic, parsley, and thyme.
• In a food processor, blend 1 cup of the fire roasted diced tomatoes. Set aside.
• In a dutch oven or large pot, heat butter over medium high heat until melted.
• Add the celery, green bell pepper, and jalapeno, stirring for about 7 minutes until soft.
• Add the garlic and cook until fragrant, about 1 minute.
• Reduce heat to medium low. Add in the cayenne, salt, white pepper, and black pepper and stir to coat the vegetables.
• Stir in the parsley, thyme, blended fire roasted tomatoes, remaining fire roasted diced tomatoes, tomato sauce, and bay leaves.
• Add rice and vegetable broth. Stir to combine. Reduce heat to low and cover.
• Simmer for about 25 minutes, checking within the last 5 minutes to make sure rice isn't sticking to the bottom of the pan. Stir if necessary.
• Remove from heat and remove the bay leaves. Fluff rice with a fork. Stir in the black-eyed peas until combined. Serve hot and garnish with fresh parsley.

BLACK-EYED PEA JAMBALAYA

Steps:

• In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed.

VEGETARIAN BLACK-EYED PEAS

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
• Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

BLACK-EYED PEAS VEGGIE JAMBALAYA

Steps:

• Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
• When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
• Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
• Ladle into bowls and serve with garlic bread.

BLACK EYED PEAS RECIPE

Steps:

• Soak the beans for at least 8 hours, ideally overnight.
• Heat the oil in a large pot and then add the veggies (garlic, onion, celery, and red bell pepper). Cook over medium-high heat until golden brown, stirring occasionally.
• Add all the remaining ingredients, stir, and bring to a boil. Then simmer for about 60 minutes, partially covered, or until the beans are tender, stirring occasionally.
• Discard the bay leaf and serve immediately. If you want to incorporate more greens into your meal, you can serve your black eyed peas recipe with some veggie stir fry or vegetable tempura.
• Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

SOUTHERN BLACK-EYED PEAS (VEGETARIAN)

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
• Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.