4 Delicious Black Eyed Pea Recipe To Cook At Home

Published: 2021-05-15
Views: 428
Author: Editorial
Published in: Food & Drink

Beans, also known as black-eyed peas, are a common legume grown all over the world.

Despite their name, black-eyed peas are a type of bean, not a pea. They have a large black, brown, or red spot that resembles an eye and are usually very pale in color.

Black eyed pea recipe has a strong, savory flavor and is commonly eaten in different countries of the world.

1. Slow Cooker Spicy Black-Eyed Beans

Serving - 10

Ingredient Checklist

• 6 cups water
• 1 cube chicken bouillon
• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, diced
• 2 cloves garlic, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 jalapeno chile, seeded and minced
• 8 ounces diced ham
• 4 slices bacon, chopped
• ½ teaspoon cayenne pepper
• 1 ½ teaspoons cumin
• salt, to taste
• 1 teaspoon ground black pepper

Directions

Step 1

Fill a slow cooker halfway with water, then add the bouillon cube and stir to dissolve.

Toss together the black-eyed beans, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper in a large mixing bowl.

Cook on low for 6 to 8 hours, or until the beans are tender, covered in the slow cooker.

2. Black-Eyed Pea Pie

Serving - 8

Ingredient Checklist

• 3 tablespoons olive oil
• 12 large button mushrooms, sliced
• salt and ground black pepper to taste
• 1 onion, thinly sliced
• ½ pound chorizo sausage, casings removed and crumbled
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 12 ounces fresh spinach, washed, stems removed
• 3 cups drained and rinsed canned black-eyed peas
• 6 ounces Monterey Jack cheese, grated
• 2 eggs
• ½ cup heavy cream
• ½ teaspoon cayenne pepper
• 1 pastry for a 10-inch double crust pie
• 1 teaspoon water

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

• In a large skillet, heat 2 tablespoons olive oil over medium heat.
• Cook for 8 to 10 minutes, until the mushrooms, have reduced in size.
• Season with salt and pepper to taste.
• Drain in a colander set over a bowl of water.

Step 3

• Return to the same skillet with the remaining 1 tablespoon of olive oil.
• Cook, stirring occasionally, until the onion is transparent and soft, about 10 minutes.
• Cook, stirring constantly until the chorizo sausage is evenly browned and cooked through.
• Cook for 2 to 4 minutes, until the jalapeno pepper is soft.
• Season with salt and pepper to taste.
• Drain and set aside to cool slightly.

Step 4

• In a food processor, combine the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper.
• Process until everything is well combined but still chunky.
• Season with salt and pepper to taste.

Step 5

• Use one half of the pastry to line a 10-inch pie plate, allowing excess pastry to hang over the edge.
• Fill the pie shell halfway with the sausage mixture. Layer the mushrooms, spinach mixture, and black-eyed peas in that order.
• The remaining pastry should be used to cover the filling.
• To seal the top and bottom pastry, fold and crimp the edges.

Step 6

In a small bowl, whisk the remaining egg with the water and use to brush over the top of the pie.

Step 7

Bake in a preheated oven for 45 to 60 minutes, or until golden brown on top. Allow at least 15 minutes for cooling before serving.

3. Soup with beans in an instant pot

For a hearty vegan meal, this Instant Pot bean soup recipe uses beans and lentil blend with a hearty tomato base.

For added color and nutrition, Tuscan kale leaves are stirred in at the end.

Ingredient Checklist

• 1 cup dried mixed beans (or bean and lentil blend) soaked overnight
• 1 tablespoon avocado oil
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1/2 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 28 ounces crushed tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon herbs de provence
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• salt and pepper to taste
• 1 bunch Tuscan kale, cleaned, stems removed, and roughly chopped

Directions

• Set aside the bean mixture after draining and rinsing it.
• Set the Instant Pot to sauté mode and add the avocado oil.
• Add the celery, carrots, onion, and garlic to the pot and cook for 3-5 minutes, or until the celery, carrots, onion, and garlic are slightly softened.
• Toss in the beans, along with the remaining ingredients (except the kale), and stir to combine.
• Put the Instant Pot lid on and make sure it's in the sealing position.
• Set the timer for 20 minutes on the manual.
• Allow for a 10-minute natural release before manually releasing the remaining pressure.
• While the Instant Pot is on the "keep warm" setting, remove the lid and stir in the chopped kale until wilted.
• Enjoy while it's still warm.

4. Babi's Bean Salad 

Servings: 6

Ingredient Checklist

• 1 ½ cups dried black-eyed peas, soaked overnight
• ⅓ cup chopped celery, with leaves
• 1 ½ cups shredded carrot
• ¾ cup chopped fresh parsley
• ½ cup chopped white onion
• ⅛ cup chopped fresh mint
• Dressing:
• ¼ cup olive oil
• 2 oranges, juiced
• ½ lemon, juiced
• 1 garlic clove, pressed
• ½ teaspoon ground coriander
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 teaspoon brown sugar

Directions

Step 1

• Cover the beans with enough water to cover them by one inch in a saucepan.
• Bring the beans to a gentle boil. Reduce heat to low and continue to cook until the vegetables are tender but not mushy (about 35 minutes).

Step 2

• Place the beans in a large mixing bowl once they have cooled. Toss in the celery, carrots, parsley, white onion, and mint until everything is well combined.
• In a blender, combine olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar for 6 seconds to make the dressing.
• Transfer to a small saucepan and cook for five minutes over low heat.
• Remove from the heat and set aside to cool.
• Toss the bean salad with the dressing and chill for at least 1 hour before serving.

Reference:

Allrecipes