Best 4 Vegetarian Black Eyed Peas Rice Recipes
Welcome to the realm of culinary wonders, where flavors dance and textures harmonize to create an exceptional dish! If you're seeking a vegetarian twist to the classic black-eyed peas and rice, you've arrived at the perfect destination. This article will guide you through a delightful journey of culinary exploration, introducing you to a symphony of flavors that will tantalize your taste buds and leave you craving for more. Get ready to embark on a gastronomic adventure as we delve into the world of vegetarian black-eyed peas rice, discovering its versatility, nutritional benefits, and the secrets to achieving the perfect balance of spices and ingredients.
Here are our top 4 tried and tested recipes!
BLACK-EYED PEAS AND RICE
Black-eyed peas with rice.
Provided by Negman
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 9h5m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g
VEGETARIAN BLACK-EYED PEAS & RICE
From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine
Provided by mightyro_cooking4u
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
- Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
- Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9
VEGETARIAN BLACK-EYED PEAS
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Provided by R A Naccari
Categories Side Dish Beans and Peas
Time 9h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
- Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 24.6 g, Fat 5 g, Fiber 4.6 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 885.9 mg, Sugar 3.2 g
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
Tips:
- Use fresh or frozen black-eyed peas: Canned black-eyed peas can be used in a pinch, but fresh or frozen peas will give your dish a better flavor and texture.
- Soak your black-eyed peas overnight: This will help to reduce their cooking time and make them more digestible.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your black-eyed peas and rice. Some good options include onions, celery, bell peppers, carrots, and tomatoes.
- Season your dish to taste: Black-eyed peas and rice is a versatile dish that can be seasoned to your liking. Some common seasonings include salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Serve your black-eyed peas and rice with your favorite sides: Some popular sides include cornbread, collared greens, and fried okra.
Conclusion:
Black-eyed peas and rice is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give black-eyed peas and rice a try!
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