Creoleblackeyedpeas Recipes

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CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.

Provided by Sola

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

Steps:

  • Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
  • Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g

CREOLE BLACK-EYED PEAS



Creole Black-Eyed Peas image

Make and share this Creole Black-Eyed Peas recipe from Food.com.

Provided by Iowahorse

Categories     Beans

Time 17h

Yield 4 serving(s)

Number Of Ingredients 9

1 lb dried black-eyed peas
2 quarts water
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup green onion, chopped
1/2 cup celery, chopped
1/4 teaspoon garlic powder
1/2 lb smoked ham hock
1 teaspoon black pepper, to taste

Steps:

  • Wash peas and soak overnight in cold water.
  • Drain peas.
  • Place all ingredients in large pot, add 2 quarts water.
  • Cook at least 2 hours or until peas are tender.
  • Additional water may be needed.

CREOLE BLACK EYED PEAS



Creole Black Eyed Peas image

Not vegan, but vegetarian. From a blog called "Low Fat Vegan Kitchen" by Susan V. Jackson. Vegetable broth may be subbed for the 5 cups of water for a richer flavor. Prep time does not include overnight soaking for the peas.

Provided by Queen Dragon Mom

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons cooking oil
1 large onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups dried black-eyed peas, picked over and rinsed
5 cups water
15 ounces diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or more to taste)
1 tablespoon hot sauce (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke flavoring

Steps:

  • Soak the peas overnight in cold water. Drain.
  • Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
  • Stir in garlic, continue stirring until garlic releases it's aroma.
  • Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

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