Best 5 Southwestern Black Eyed Peas Recipes

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Southwestern black-eyed peas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are packed with flavor and nutrition, and can be easily made in a slow cooker or on the stovetop. Whether you are looking for a hearty and filling meal or a light and refreshing side dish, southwestern black-eyed peas are sure to please. From classic recipes to more modern variations, there are plenty of ways to enjoy this flavorful dish. Read on to find the best recipe for southwestern black-eyed peas that will tantalize your taste buds and keep you coming back for more.

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SOUTHERN SKILLET BLACK-EYED PEAS WITH QUICK BUTTERY BISCUITS



Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 entree servings (or 8 side dish servings)

Number Of Ingredients 25

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups roughly chopped collard greens (1/4-inch ribbons)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
Two 15-ounce cans black-eyed peas, rinsed and drained
One 15-ounce can tomato sauce
1/4 cup gluten-free soy sauce
1/3 cup packed brown sugar
2 tablespoons white or apple cider vinegar
Quick Buttery Biscuits, recipe follows
Whipped Maple Butter, recipe follows
2 cups all-purpose flour, plus extra for the work surface
1 tablespoon baking powder
3/4 teaspoon fine salt
1/2 cup vegan margarine, plus extra melted margarine, for brushing
3/4 cup soy, almond or rice milk
1/3 cup sliced scallions
1 cup vegan margarine, at room temperature
1/4 cup maple syrup

Steps:

  • In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
  • Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
  • Preheat the oven to 375 degrees F.
  • Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
  • Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
  • In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

SOUTHERN BLACK-EYED PEAS



Southern Black-Eyed Peas image

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1 pound dried black-eyed peas, sorted and rinsed
1 large onion, chopped
2 tablespoons olive oil
2 ounces sliced salt pork belly, chopped
6 garlic cloves, minced
2 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
2 smoked ham hocks

Steps:

  • Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.

SOUTHWESTERN BLACK-EYED PEAS



Southwestern Black-Eyed Peas image

We love black-eyed peas around our house... My 4 year old son could eat these all day long... I decided that I wanted to try a new recipe and went digging.... I came across this one and wanted to share it with you....

Provided by gertc96

Categories     Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups water
3/4 cup dried black-eyed peas (6 oz)
1 tablespoon vegetable oil
1 cup okra, sliced
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 garlic cloves, crushed
1 tablespoon fresh cilantro, chopped
1 small tomatoes, seeded and chopped

Steps:

  • Heat water and peas to boiling in 2 quart saucepan.
  • Boil uncovered 2 minutes; reduce heat to low.
  • Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
  • Drain peas.
  • Heat oil in same saucepan over medium heat.
  • Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
  • Stir in cilantro, tomato and beans.
  • Cook, stirring occasionally, until hot.

Nutrition Facts : Calories 104.5, Fat 2.6, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 15.8, Fiber 3.1, Sugar 2.5, Protein 5.5

SOUTHWESTERN BLACK-EYED PEA SALAD



Southwestern Black-Eyed Pea Salad image

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Yield Serves 10; 1/2 cup per serving

Number Of Ingredients 9

1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

Steps:

  • In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
  • Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
  • (Per serving)
  • Calories: 131
  • Total fat: 1.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 22g
  • Fiber: 5g
  • Sugars: 5g
  • Protein: 7g
  • Calcium: 43mg
  • Potassium: 327mg
  • 1 1/2 starch
  • 1/2 very lean meat

SOUTHERN-STYLE BLACK-EYED PEAS



Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

Steps:

  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
  • Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
  • Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

Tips:

  • If you're short on time, you can use canned black-eyed peas instead of dried. Just be sure to rinse them well before using.
  • To add a smoky flavor to the peas, you can cook them in a pot with a ham hock. You can also add a teaspoon of smoked paprika to the pot.
  • If you like your peas spicy, you can add a diced jalapeño pepper to the pot. You can also add a teaspoon of cayenne pepper.
  • Serve the peas with cornbread, rice, or your favorite side dish.

Conclusion:

Southwestern black-eyed peas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great source of protein and fiber. So next time you're looking for a healthy and flavorful meal, give this recipe a try.

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