PICKLED BLACK-EYED PEAS
Canned black-eyed peas, onion, bell peppers and garlic are marinated in Italian dressing and served over lettuce for a zesty vegetable side dish.
Provided by My Food and Family
Categories Beans
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Combine peas, onions, peppers and garlic in medium bowl.
- Add dressing; mix lightly.
- Refrigerate 3 hours, stirring occasionally. Serve on lettuce-covered plates.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
PICKLED BLACK EYED PEAS
Yeah yeah, we southerner's will pickle just about anything! THESE DO HAVE TO MARINATE FOR 3 DAYS BEFORE SERVING SO PREPARE ACCORDINGLY!
Provided by Sherrybeth
Categories Spreads
Time P3DT10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain peas.
- In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
- Mix well.
- Add peas and still well.
- Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
- Marinate for 2 more days before serving.
- Stores up to 2 weeks.
Nutrition Facts : Calories 834.7, Fat 74, SaturatedFat 5.5, Sodium 1105.8, Carbohydrate 34.5, Fiber 8.2, Sugar 0.6, Protein 11.6
PICKLED BLACK-EYED PEAS
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Cut bell peppers into 1/4-inch dice. Wearing rubber gloves, seed and mince jalapeño. In a bowl stir together all ingredients and salt and pepper to taste. Chill peas, covered, at least 4 hours and up to 2 days.
- Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.
PICKLED BLACK-EYED PEAS
Provided by Adapted by Lisa Fain from a Helen Corbitt recipe
Number Of Ingredients 8
Steps:
- If starting with dried black-eyed peas, place the peas and about 1 tablespoon salt in a large pot, cover with 2 inches of water, and either soak overnight or for a quick soak, bring to a boil, then turn off the heat and cover the pot for 1 hour.
- After the peas have soaked, bring to a boil then turn the heat down to low and simmer covered for 30 minutes. Remove the lid, then continue to simmer until tender, about 1 hour. Drain the peas. (If using canned black-eyed peas, you can skip these steps.)
- Place the cooked peas in a bowl and stir in the onion, garlic, and jalapeño. Whisk together the oil and vinegar until well blended then pour the dressing over the peas and stir until well combined. Add the pepper than add salt to taste, about ½ teaspoon.
- Chill in the refrigerator covered for at least 4 hours before serving, though they will get even more tangy and flavorful the longer they sit. The pickled black-eyed peas will last for a week in the refrigerator. Corbitt recommended serving them with a plate and fork, though they can be served as a garnish or a dip, too.
PICKLED BLACK-EYED PEAS
Categories Garlic Onion Pepper Side Vegetarian Pea Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.
- While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.
SOUTHERN HAM HOCK BLACK-EYED PEAS
These are just the best black-eyed peas I've had. Ordinarily I would use fresh jalapeño peppers,but the pickled worked very well in this. I like to serve this with Southern Cornbread made in a cast iron skillet. Served this on New Years day for good luck.
Provided by Nimz_
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add peas to a large dutch oven.
- Add chicken stock, water, onions and ham hocks.
- Bring to a boil, cover and reduce heat to simmer for 1 hour.
- Remove lid and add chopped garlic and jalapeños, cover and simmer another 30 minutes or until they are tender.
- Season with salt and pepper to taste.
- Remove ham hocks before serving. (You can add the meat from the hocks if you desire. I don't).
- Enjoy.
Nutrition Facts : Calories 143.3, Fat 1.5, SaturatedFat 0.4, Sodium 124.4, Carbohydrate 24, Fiber 4.4, Sugar 1.4, Protein 10.2
PICKLED BLACK-EYED PEAS
Make and share this Pickled Black-Eyed Peas recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain liquid from peas.
- Place in bowl, add remaining ingredients.
- Mix.
- Store in covered jar.
- Refrigerate for 2 days before serving (if you can wait that long).
Nutrition Facts : Calories 613.7, Fat 55, SaturatedFat 7.7, Sodium 510.1, Carbohydrate 24.4, Fiber 5.8, Sugar 0.4, Protein 8.2
BLACK-EYED PEAS
Provided by Jessica B. Harris
Categories Bean Side Marinate High Fiber New Year's Day Kwanzaa Vinegar Bell Pepper Hot Pepper Chill Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a bowl combine black-eyed peas with water to cover and let stand overnight.
- Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
- In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
- Serve black-eyed peas chilled or at room temperature.
SOUTHERN BLACK-EYED PEAS
I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!
Provided by TxBluebonnet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
- Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
- Lower heat to simmer; crumble bacon and add to peas.
- Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Nutrition Facts : Calories 226, Fat 4.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 998, Carbohydrate 31, Fiber 5.9, Sugar 1.9, Protein 15.6
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