Best 4 Black Eyed Peas With Carrots And Caserta Recipes

Black-eyed peas, also known as cowpeas, are a type of legume that has been enjoyed around the world for centuries. They are packed with protein and fiber, making them a nutritious and filling ingredient for a variety of dishes. In this article, we will explore the delicious combination of black-eyed peas with carrots and caserta, a savory and versatile sausage from Italy. We will provide a comprehensive guide to creating a flavorful and satisfying meal that showcases the unique flavors of these ingredients. From choosing the best black-eyed peas and carrots to selecting the perfect caserta, we will cover everything you need to know to make this dish a success.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS

Persian-Style Carrots and Black-Eyed Peas image

One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it's more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Provided by Ana Sortun

Categories Carrot Pea New Year's Eve Side Spice Saffron

Yield Serves 6-8

Number Of Ingredients 14

Ingredients

1 cup dried black-eyed peas
1/2 teaspoon kosher salt, plus more to taste
Pinch of saffron
2 tablespoons warm tap water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 cups thin carrot rounds
1 red bell pepper, stemmed, seeded, and finely chopped
1 1/2 teaspoons Persian Spice Mix
1 teaspoon finely chopped garlic
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 teaspoons honey
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

BLACK-EYED PEAS WITH VEGETABLES AND SMALL PASTA

Black-Eyed Peas With Vegetables and Small Pasta image

The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 12

Ingredients

1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves to taste, minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste

Steps:

Cover the black-eyed peas with water, bring to a boil and then drain.
Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams

BLACK-EYED PEAS WITH CARROTS AND CASERTA

Black-Eyed Peas with Carrots and Caserta image

A refreshing Mediterranean dish! Black-eyed peas with carrots and caserta. Perfect choice for vegans and vegetarians! If you like fish, you can add some smoked tuna or sardines.

Provided by Mothersagenda

Categories Side Dish Vegetables Squash Summer Squash

Time 1h50m

Yield 6

Number Of Ingredients 11

Ingredients

1 (16 ounce) package dried black-eyed peas
2 slices lemon
½ teaspoon white sugar
1 large Caserta zucchini, cubed
4 carrots, cubed
salt to taste
2 large tomatoes, finely chopped
1 onion, finely chopped
2 tablespoons olive oil, or to taste
2 tablespoons lemon juice, or to taste
1 tablespoon capers, or to taste

Steps:

Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar; simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.
Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.
Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 54.5 g, Fat 5.7 g, Fiber 10.3 g, Protein 19.5 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 9.8 g

BLACK-EYED PEAS WITH GARLIC AND KALE

Black-eyed Peas with Garlic and Kale image

This is the recipe I always make for New Year's Day. So many black-eyed pea recipes include ham, which you could add to this one, but we don't miss the meat because of the robust flavors of the kale, garlic and vinegar. This is one of the recipes you don't have to worry about measuring too much. Sometimes, I'll use more kale and fewer beans, if I'm serving this along with a meat main dish. In fact, I'll leave the black-eyed peas out entirely, if I want a light side dish.

Provided by CinLin

Categories Greens

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs kale, washed and drained
1 tablespoon olive oil
1 tablespoon chopped fresh garlic (or more to taste)
1/2 small sweet onion (this is optional and you may prefer to use more. I use vidalias or texas sweets)
1 pinch dried red pepper (or more to taste)
2 cups cooked black-eyed peas (canned work great)
1 tablespoon cider vinegar, to taste (I often substitute balsamic vinegar)

Steps:

Pull the kale leaves from the tough stems.
Discard the stems and tear or chop the leaves into small (1 inch pieces).
In a large pot, boil about 2 inches of water, then add the kale.
Cover and cook until the leaves are tender, stirring occasionally (about 15-20 minutes).
Drain (reserve the stock for soup, if desired).
In a large skillet, combine the oil and onion.
Saute until onion is clear.
Add the garlic.
Cook the onion and garlic over low heat, stirring, about 2 minutes.
Add the black-eyed peas and red pepper and cook until blended, stirring (about 3 minutes).
Add the kale and stir to blend over low heat.
Add the vinegar just before serving.

Nutrition Facts : Calories 143.4, Fat 3.5, SaturatedFat 0.5, Sodium 288.8, Carbohydrate 23.4, Fiber 5, Sugar 0.3, Protein 7.7

Tips:

Choose fresh, high-quality ingredients: Fresh vegetables and herbs will provide the best flavor and texture to your dish. Use organic produce whenever possible to avoid pesticides and herbicides.
Soak the black-eyed peas overnight: Soaking the peas overnight will help to soften them and reduce cooking time. If you're short on time, you can also soak them for at least 30 minutes before cooking.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your black-eyed pea dish. Some good options include carrots, celery, onions, bell peppers, and corn.
Season the dish well: Black-eyed peas have a mild flavor, so it's important to season them well. Use a combination of salt, pepper, garlic, onion powder, and paprika to create a flavorful dish.
Cook the peas until they are tender: The cooking time for black-eyed peas will vary depending on the type of peas and the method of cooking. In general, they should be cooked until they are tender but still hold their shape.
Serve the dish hot or cold: Black-eyed peas can be served hot or cold. They are a great addition to a potluck or picnic, or they can be enjoyed as a side dish or main course.

Conclusion:

Black-eyed peas are a delicious, versatile, and affordable ingredient that can be used in a variety of dishes. With their mild flavor and high nutritional value, they are a great addition to any diet. Whether you're looking for a hearty soup, a refreshing salad, or a comforting one-pot meal, there's a black-eyed pea recipe out there for you. So next time you're looking for a new and exciting way to enjoy this healthy legume, be sure to try one of the recipes featured in this article.