Mexican Black Eyed Peas Recipes

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TEX-MEX RICE AND BLACK-EYED PEAS



Tex-Mex Rice and Black-Eyed Peas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
1/2 teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
1/4 cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
1 cup shredded cheddar cheese
Sour cream or Greek yogurt, for serving (optional)

Steps:

  • Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
  • Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

Nutrition Facts : Calories 542, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 527 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 21 grams

BLACK-EYED PEAS MEXICAN STYLE



Black-Eyed Peas Mexican Style image

I believe this recipe came from a package of dried black-eyed peas. I use dried black-eyed peas that have been soaked and cooked just until tender.

Provided by Martha Moore @MAMoore

Categories     Other Side Dishes

Number Of Ingredients 8

1/2 medium onion, chopped
1 clove(s) garlic, minced
3 slice(s) bacon, chopped
16 ounce(s) can diced tomatoes
1 tablespoon(s) chili powder
1 teaspoon(s) cumin powder
1/2 teaspoon(s) salt
4 cup(s) cooked black eyed peas

Steps:

  • Combine onion, garlic, and bacon. Cook until bacon is brown. Add remaining ingredients. Simmer 15 to 20 minutes.

BLACK-EYED-PEA AND MEXICAN CHORIZO SOUP



Black-Eyed-Pea and Mexican Chorizo Soup image

Make and share this Black-Eyed-Pea and Mexican Chorizo Soup recipe from Food.com.

Provided by Renee Ferraz

Categories     Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 teaspoon vegetable oil
1 lb chorizo sausage, removed from casing and crumbled (Mexican)
1/2 medium onion, chopped
4 garlic cloves, chopped
15 ounces diced fire-roasted tomatoes, drained
1 -2 canned chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups cooked black-eyed peas (cooked in liquid or chicken broth)
1/4 cup chopped cilantro, plus more for garnishing
2 cups shredded pepper jack cheese
1/2 cup finely crushed tortilla chips
2 tablespoons lime juice, plus lime wedges for garnishing
salt and pepper
sour cream, for garnishing

Steps:

  • On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
  • Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
  • Serve with sour cream, cilantro and lime wedges.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 12.9, Cholesterol 68.1, Sodium 1627.6, Carbohydrate 31.1, Fiber 6.4, Sugar 0.7, Protein 28.2

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