Blackeyedpeaswithwintersquashbrownrice Recipes
BLACK-EYED PEA SOUP OR STEW WITH POMEGRANATE AND CHARD
This is another dish inspired by a recipe in Louisa Shafia's book "The New Persian Kitchen." You can use more or less water, depending on whether you want the dish to have the consistency of a soup or a thick stew. It's hearty, and the most beautiful pink hue.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Wash and stem the chard, and if the stems are wide and thick, cut the thickest parts of them into small dice (discard the thin parts). Heat the oil over medium heat in a large, heavy soup pot and add the onion and chard stems. Cook, stirring often, until the onion is very tender and lightly colored, about 10 minutes. Stir in the garlic, turmeric and cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the black-eyed peas, barley, beet and water and bring to a gentle boil. Add salt to taste and the molasses. Reduce the heat, cover and simmer 45 minutes to an hour, until the beans and barley are tender. Add freshly ground pepper, taste and adjust salt.
- Stir in the chard and the cilantro. Simmer for another 5 to 10 minutes, or until the chard is tender but still bright. Taste, adjust seasoning, and serve, garnishing each bowl with a spoonful of yogurt and pomegranate seeds.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1159 milligrams, Sugar 16 grams, TransFat 0 grams
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
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