Black-eyed peas, also known as cowpeas, are a versatile and delicious legume that can be used in a variety of dishes. In Mexican cuisine, black-eyed peas are often used in soups, stews, and salads. They are also a popular ingredient in tacos, burritos, and enchiladas. This article will provide you with a recipe for a delicious and authentic Mexican-style black-eyed pea dish.
Check out the recipes below so you can choose the best recipe for yourself!
TEX-MEX RICE AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
MOROCCAN BLACK-EYED PEAS (COWPEAS)
My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.
Provided by TGural
Categories Side Dish Beans and Peas
Time 9h40m
Yield 8
Number Of Ingredients 12
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
- Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g
MEXICAN BLACK-EYED PEAS
from a little ;church cookbook. I used Ro-Tell instead of regular tomatoes and one pound of hot suasage, makes it nice and spicy. You will want to add water as you cook.........
Provided by True Texas
Categories Beans
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
- Brown sausage in heavy skillet, stiring to crumble.
- Add onions, brown.
- Cook until tender and drain fat.
- Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
- Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
- Add water if necessary.
Nutrition Facts : Calories 173.3, Fat 0.6, SaturatedFat 0.2, Sodium 123.3, Carbohydrate 32.4, Fiber 5.1, Sugar 6.2, Protein 11.1
BLACK EYED PEAS, MEXICAN STYLE
Number Of Ingredients 7
Steps:
- In crockpot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
Nutrition Facts : Nutritional Facts Serves
GOAN BLACK-EYED PEAS (SLOW COOKER)
From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe.
Provided by duonyte
Categories Curries
Time 7h20m
Yield 14 cups
Number Of Ingredients 14
Steps:
- Put the black-eyed peas in the slow cooker - no need to presoak.
- Peel and chop the tomatoes (or do what I did - use canned).
- Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
- Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
- Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
- Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
- Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
- NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.
Nutrition Facts : Calories 190.5, Fat 6.7, SaturatedFat 5.5, Sodium 1012.6, Carbohydrate 25.5, Fiber 4.5, Sugar 4.2, Protein 9.4
BLACK EYED PEAS, MEXICAN STYLE
Number Of Ingredients 7
Steps:
- In crockpot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Soak the black-eyed peas overnight: This will help to reduce the cooking time and make the peas more tender.
- Use a variety of vegetables: This will add flavor and texture to the dish. Some good options include onions, garlic, bell peppers, tomatoes, and corn.
- Season the dish well: Mexican spices like chili powder, cumin, and coriander are a must. You can also add some salt and pepper to taste.
- Simmer the dish for at least 30 minutes: This will allow the flavors to meld and the peas to become fully tender.
- Serve the dish with your favorite toppings: Some popular options include sour cream, guacamole, salsa, and cheese.
Conclusion:
Black-eyed peas Mexican-style is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover black-eyed peas. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that your whole family will enjoy. So next time you are looking for a quick and easy meal, give black-eyed peas Mexican-style a try.
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