Black-eyed Peas
This Black-Eyed Peas recipe provides a hearty flavor and aroma. Black-eyed peas are also known as cow peas. An easy, healthy recipe for dinner, it can be ready to serve in 7 to 10 minutes using a pressure cooker. Another option is to go slow with a Crock-Pot. This recipe provides instructions for three cooking methods.
Ingredients
2 cups of black-eyed peas, rinsed and soaked, or dry —if using a pressure cooker. 4 cups of water or 4 cups
vegetable broth, 2 bouillon cubes or 2 tbsp. soup starter (if broth is not used) ½ tomato, chopped 4 cloves of garlic, minced 1 small green pepper, chopped (optional)
1 small or ½ cup onion, chopped ½ cup carrots, shredded ¼ cup kale or spinach, chopped 2 tbsp. canola oil ⅓ tsp. thyme Dash of black pepper Variation
Add other vegetables: 1 cup of ground broccoli stalks, for example.
Add a bay leaf for additional flavor. For more color, try wild rice. |
Instructions
Cook peas using one of the options below. When peas are done, remove one cup of the peas. Puree the cup of peas in a blender or mash with a fork. Add puree to pot of peas as a thickener. Mix and serve over brown rice. Top with large raisins. Serves 4.
Pressure Cooker
Heat oil. Sauté onions, garlic, and green pepper until soft. Stir in carrots and tomato. Cook for 1 minute. Add kale to top—do not mix in. Add a little more oil or water, if needed. Cover and cook for 1 minute. Stir. Add water, bouillon, and stir. Add peas, thyme, and black pepper. Bring to a slight boil. Cover and pressure on high for 7-8 minutes. Release pressure, using the quick method. Conventional Cooking - Stove Top Heat oil. Sauté onions, garlic, and green pepper until soft. Stir in carrots and tomato. Cook for 1 minute. Add kale to top—do not mix in. Add a little more oil or water, if needed. Cover and cook for 1 minute. Stir. Add water, bouillon, and stir. Add peas, thyme, and black pepper. Bring to a slight boil. Cover and cook on low for approximately 2 hours or until peas are tender.
Crock-Pot In a pot, sauté onions, garlic, and green pepper until soft. Stir in carrots and tomato. Cook for 1 minute. Add kale to to—do not mix in. Add a little more oil or water, if needed. Cover and cook for 1 minute. Stir. Add water, bouillon, and stir. Add peas, thyme, and black pepper. Bring to a slight boil. Pour into Crock-Pot. Cook on low setting for 8 to 10 hours or on high setting for 4 to 5 hours. |
Benefits of Eating Black-Eyed Peas
- Good source of fiber
- Good source of protein
- Good folate & selenium
- Low fat/cholesterol
-crockpot meals
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