Home Holidays Okra Black Eyed Peas Recipe

Okra Black Eyed Peas Recipe

by admin

Black-Eyed Peas & Okra Recipe | EatingWell

This bean and okra recipe is a classic Southern side dish perfect for potlucks. Adding the okra toward the end of cooking guarantees a tender–not mushy–texture.

Provided by: EasyRecipesCooking.com

Categories: Health Bean Recipes

Total time: 50 minutes

Ingredients:

1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 large clove garlic, finely chopped
3 cups low-sodium chicken broth
2 small bay leaves, preferably fresh
2 cups black-eyed peas, fresh or frozen (thawed)
1 pound fresh okra, stem ends trimmed, cut into 1-inch pieces
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1 minute. Add broth and bay leaves; bring to a boil. Stir in peas.
  • Reduce heat; simmer, stirring occasionally, for 20 minutes. Add okra, salt, pepper and cayenne. Simmer until tender, about 15 minutes.

Nutrition Facts:

Calories 176.6 calories, CarbohydrateContent 27.2 g, FatContent 3.7 g, FiberContent 6.7 g, ProteinContent 10.8 g, SaturatedFatContent 0.6 g, SodiumContent 253.2 mg, SugarContent 2.3 g

Harissa Stewed Black-Eyed Peas with Okra and Collard Greens ...

**Advance Prep Recommended** The dried black eyed peas should be soaked overnight, but there are other options (see notes!). Simple, saucy and over the top texture and flavor in Harissa Stewed Black-Eyed Peas with Okra and Collard Greens; a one pot meal! This recipe is vegetarian, vegan and gluten free.. *See notes for using unsoaked peas and/or for cutting down on cook time using precooked or canned peas instead of dried (time below is for dried beans). There's a bit of overlap with prep and cook time in this recipe, so I lumped prep/cook all into one hour. The one hour time frame still allows time to whip up some rice or cornbread!

Provided by: EasyRecipesCooking.com

Categories: Dinner,Lunch

Total time: 60 minutes

Yield: 5

Ingredients:

1 C (185g) Dried Black Eyed Peas (soaked overnight, *see notes if using precooked black-eyed peas or if unsoaked dry peas)
1 Tbs Coconut Oil or Olive Oil
1 C (120g) Red Onion (about 1 medium)
1 Tbs Garlic (minced, about 2 large cloves)
1 1/2 Tbs Harissa Seasoning (spice blend, dry. If you prefer paste, start with 1 to 1  1/2 tablespoons and adjust to taste.  )
2 Tbs Tomato Paste
3 1/2 C (785g) Water
1 1/2 C (411g) Fire Roasted Tomatoes (one can)
4 C (220g) Collard Greens (destemmed, chopped into bite size pieces and packed, about 1 bunch)
3 C (275g) Okra (fresh or frozen, if frozen this is 1, 10 oz bag)
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
2 tsp Fine Sea Salt
1/2 Lemon (juiced)
Parsley – Flat Leaf (chopped for garnish)

Steps:

  • In a large stock pot or Dutch oven, heat oil to shimmering. Add the onion, and cook for about 7 minutes, stirring occassionally on medium-low or until softened. Add the garlic and cook for one minute, until fragrant. Stir in harissa seasoning and tomato paste, stirring to coat the onions for one minute. Add the dried (and soaked – see note** for unsoaked) black-eyed peas, and water. Bring to a boil, then turn down to low to simmer. Place a lid on the pot and cook for about 40 minutes OR until the peas are tender. If using precooked black eyed peas, use about 2 C / 260g, drain peas, reduce water to about 1 cup, skip cooking for 40 minutes and continue on with the recipe. 
  • To the black eyed peas, stir in the tomatoes, collard greens (in two batches if needed), and okra. Cook, lid on, on low for about 15-20 minutes, OR until the okra and collards are tender. Stir in the salt, pepper, cinnamon and squeeze of lemon juice. Taste for seasoning adjustment (collards and black eyed peas can take on quite a bit of salt. I tend to add a pinch more than the 1 tsp here, but adjust to your taste). Share with brown basmati rice or cornbread!
  • Store in a lidded container for up to three days in the refrigerator, or up to three weeks in the freezer. Thaw overnight in the fridge and gently rewarm stovetop.

Nutrition Facts:

Calories 224 kcal, CarbohydrateContent 36 g, ProteinContent 11 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 701 mg, FiberContent 9 g, SugarContent 8 g, ServingSize 1 serving

Black-Eyed Peas and Okra | JPMA, Inc.

This dinner will be a great way to switch up your diet and expand your cooking repertoire.

Provided by: EasyRecipesCooking.com

Categories: Main Dish

Total time: 50 minutes

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 6

Ingredients:

2 tablespoons Vegetable oil
1 cup onion
11/2 tablespoons garlic
3 cups Okra
2 cups corn
2 cups Black-eyed peas
2 Fresh
1 cup green onion
10 Cherry tomatoes
1 teaspoon salt
1 teaspoon Black pepper

Steps:

  • In a skillet, heat vegetable oil over medium heat. Add onion and garlic then cook until soft, about 5 minutes.
  • Add okra, corn, black-eyed peas, and chilies then cook until black-eyed peas are tender, about 20 minutes.
  • Add green onion and cherry tomatoes, then cook an additional 5 minutes. Stir in salt and pepper.

Nutrition Facts:

Calories 200 kcal, CarbohydrateContent 32 g, ProteinContent 9 g, FatContent 6 g, SaturatedFatContent 1 g, SodiumContent 400 mg, FiberContent 7 g, ServingSize 1 serving

CROCKPOT BLACK EYED PEAS AND OKRA | Just A Pinch Recipes

I like to find ways to “kick up” the traditional black-eyed peas that we have on New Year’s Day. Here is one of my variations that I love to have any time of the year. I usually serve it with hot cornbread. Yummy…..

Provided by: EasyRecipesCooking.com

Categories: Other Main Dishes

Prep time: 15 minutes

Cook time: 8 hours

Yield: 8

Ingredients:

2 package(s) (16 oz) frozen black-eyed peas
32 ounce(s) chicken broth
1 can(s) (15 oz) ranch style beans, undrained
1 medium onion, chopped
1 – 2 – jalapeno peppers, chopped (seeds and membrane removed)
1 large rib of celery, chopped
1 package(s) (12 to 16 oz) frozen sliced okra (not breaded)
8 – 10 slice(s) thick-sliced bacon, cut into1 to 1 1/2 inch pieces
1 can(s) ro-tel tomatoes and diced green chilies

Steps:

  • Do not thaw the peas or the okra.
  • Place all ingredients in your slow cooker.
  • Cook on low for 8 to 10 hours.
  • Serve with your favorite cornbread.

You may also like

Leave a Comment