Low Fat Creole Style Black Eyed Peas Recipes

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LOW FAT CREOLE STYLE BLACK EYED PEAS



Low Fat Creole Style Black Eyed Peas image

Inspired once again by the internet, true! This IS yummy AND delicious too! Served in a wrap, with rocket, don't forget feta, You'll almost think low fat foods are better :)

Provided by mickeydownunder

Categories     One Dish Meal

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups black-eyed peas
3 1/4 cups water
2 teaspoons low sodium chicken broth
3 1/2 cups diced tomatoes with juice
3 stalks celery
1/2 onion
4 garlic cloves
1/4 teaspoon chili powder
1/4 teaspoon ginger
2 bay leaves
1/2 cup parsley
1/2 teaspoon black pepper

Steps:

  • HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
  • Then DRAIN whatever water remains and allow peas to sit uncovered.
  • In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g)/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
  • ADD cooked black-eyed peas.
  • COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
  • ENJOY!
  • NOTE: Is well worth the time to make and freezes WELL!
  • NOTE: Remove Bay leaves before serving.
  • NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
  • NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.

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-EYES AND RICE FOR THE CROCK POT



Creole Black-Eyes and Rice for the Crock Pot image

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!

Provided by PaulaG

Categories     One Dish Meal

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 20

1 (16 ounce) package dried black-eyed peas
1/2 lb lean ham, pieces or 1 meaty ham bone
3 cups water
1 medium onion, chopped
6 -8 green onions, chopped
1 cup chopped fresh parsley
1 medium green bell pepper, chopped
2 -3 garlic cloves, minced
1 -1 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lb smoked sausage, sliced (andouille is best)
hot cooked rice
green onion, fans (to garnish) (optional)

Steps:

  • Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
  • Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
  • Serve over cooked rice and garnished with green onion fans.

CREOLE-STYLE BLACK-EYED PEAS



Creole-Style Black-Eyed Peas image

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

Provided by Elmotoo

Categories     Beans

Time 3h

Yield 8 serving(s)

Number Of Ingredients 11

2 cups low sodium vegetable broth
2 cups dried black-eyed peas
2 cups canned low-sodium crushed tomatoes
1 large onion, finely chopped
2 stalks celery, finely chopped
3 teaspoons minced garlic
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup chopped fresh parsley

Steps:

  • Sort & rinse peas.
  • In a medium saucepan over high heat, combine black-eyed peas with water to cover. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
  • Drain the water, leaving the peas in the saucepan. Add 2c broth, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.
  • Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately with rice.

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.

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 AND RICE



Creole Black-Eyed Peas and Rice image

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

Provided by Chef Ashley 1000

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 cup dried black-eyed peas
1 tablespoon butter
1/3 lb smoked sausage
1/2 onion
1/3 green pepper
1/2 cup tomato sauce
1/3 teaspoon garlic
3/4 teaspoon Worcestershire sauce
salt and pepper
1 tablespoon parsley
1/8 teaspoon oregano
1/8 teaspoon thyme
3 dashes hot sauce
white rice

Steps:

  • Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
  • Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
  • Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
  • Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
  • Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.

Nutrition Facts : Calories 594.1, Fat 30.8, SaturatedFat 12.5, Cholesterol 66.8, Sodium 1534.1, Carbohydrate 48.1, Fiber 8.4, Sugar 8.8, Protein 32.9

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  • Heat a large pressure cooker over high heat (use the Sauté button on the Instant Pot). Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking. Add the black-eyed peas and water, stir well, scrapping the bottom to remove any burned bits, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. (Use the Manual button on the IP and set to 10 minutes.) Remove from heat and allow pressure to come down naturally.
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