How To make Black Eyed Peas with Mushrooms
Ingredients
1 3/4
cup
black-eyed peas, soaked
5
cup
water
1/2
pound
mushrooms, thickly sliced
6
tablespoon
vegetable oil
1
teaspoon
cumin seeds
1
each
cinnamon stick - 1 inch
1 1/2
each
onions, chopped
4
each
garlic cloves, chopped
4
each
tomatoes, peeled & chopped
2
teaspoon
coriander
2
teaspoon
cumin
1/2
teaspoon
turmeric
1/4
teaspoon
cayenne
2
teaspoon
salt
1
black pepper
3
tablespoon
cilantro, chopped
Directions:
Put peas & water in a covered pot & bring to a boil. Simmer for 2 minutes, turn off heat & let steep for 1 hour.
Heat oil & when hot put in the cumin seeds & cinnamon stick. Let then sizzle for a few seconds. Add onions & garlic & stir-fry until the onions start to turn brown at the edges. Put in the mushrooms & stir-fry until they begin to wilt. Add the tomatoes, coriander, cumin, turmeric & cayenne. Stir & cook for 1 minute. Cover, turn heat to low & cook for 10 minutes. Turn off heat.
Bring peas back to the boil, simmer for 20 to 30 minutes. Then add the cooked mushrooms & spices along with the remaining ingredients. Simmer, uncovered on low heat for 30 minutes. Stir occasionally.
Remove cinnamon stick & serve.
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How to cook Black Eyed-Peas
Black-Eyed Peas Recipe
Soak Black-Eyed Peas in a bowl of water overnight then rinse in the morning.
Chop up 1 large onion and 1/4 green pepper into small pieces
Fry. Place a pan over low heat, add 2 tbs of oil, 1/4 stick of butter into a pan and add the chopped onions peppers, and 2 tbs of minced garlic
Place 2 big ham hocks into a big pot. Add the clean rinsed black-eyed peas into the pot along with the fried chopped onions, green peppers, and minced garlic along with the 1 can of diced tomatoes.
Cover the peas with chicken broth to the top. If you don't have chicken broth use water
Season with 4 tbs of creole season, 2 tsp of garlic powder, 2 tsp of onion powder, and 2 tsp of black pepper, and 3 chicken flavored bouillon cubes
Add 2 bay leaves
Place pot over low heat and cover with a top
Cover with a top and allow the black-eyed peas to simmer for 3 hours on low heat until done
Black-eyed peas and greens with Chipotle Mushroom Sausages.
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Vegan Southern Black-eyed Peas and Collard Greens New Year's Day dinner!
Happy 2020! Did you all have any traditions for the holidays? I took my beloved grandmother's recipe for New Year's Day and veganized them while retaining the flavor without any animal product. The black-eyed peas represent prosperity, the collards represent money, and I wanted a different alternative to cornbread this year and the recipe for these quinoa cakes popped in my head! Thank you so much for tuning in. Don't forget to like, comment, and subscribe! Happy New Year! xx
Cooking with Black Eyed Peas
My son video taped this for me. Not complete because he kept hitting the off and on button. This is one of my improv dinners. It started out as a mushroom gravy but turned into black eyes peas and mushrooms with broccoli on the the side. I also cooked spaghetti with Nates meatless meatballs that night.
Black Eyed Peas & Spinach Stuffing | What's Cooking?
Black Eyed Peas and Spinach Stuffed Portobello Mushrooms or Delicata Squash
Serves 4
Ingredients
- 4 large Portobello mushrooms or 2 small Delicata Squash
- 1 cup spinach (fresh or frozen)
- 2 tbsp olive oil
- 1 cup black eyed peas (canned or fresh)
- 2 tbsp feta cheese (or cheese of your choice)
- 1 onion- diced
- 1 tbsp minced garlic, sea salt and ground pepper, to taste
- 2 tablespoons olive oil
- Salt and pepper
Directions
- Preheat the oven to 350 degrees F
- Gently clean off the mushroom caps; remove the stems and using a teaspoon carefully scrape out the dark gills. Coat the caps with oil and place in the baking dish. Season with a little salt and pepper.
- Pre-bake the mushrooms for 15 minutes.
- If using delicate squash instead of mushrooms, cut your squash in half lengthwise and remove the seeds.
- Coat the squash with oil and season with salt and pepper and place it face down into a baking dish.
- Pre-bake the squash for 15 minutes or until fork tender.
- While the mushrooms or the squash is baking prepare the stuffing mix.
- In a skillet, heat 2 teaspoons oil and toss in the onions and garlic. Stir for a minute.
- Add in the spinach. Stir to combine.
- Gently heat through until the spinach is wilted. Transfer to a mixing bowl
- Add the black-eyed peas and the feta to the spinach and mix well
- Stuff each mushroom cap or each half of the squash with the spinach/bean/cheese mixture.
- Return the mushrooms or squash to the oven
- Bake in the oven for 15 minutes
Notes*:
If starting with dried black eyed peas, sort to remove any debris and shriveled beans. Rinse well. Place in a large pot, cover with 2 inches of water and soak overnight. When done soaking, drain, rinse and cover again with 2 inches of water. Simmer until tender, about 1 hour. Taste for doneness. If using canned, rinse beans before use.
Nutrition:
Per serving (4 total): Calories 160; Total Fat 9g ; Sat Fat 0g; Sodium 140mg; Carbs 15g; Fiber 4g; Total Sugars 2g; Added Sugars 0g; Protein 7g; Vit D 0mcg; Calcium 119mg; Iron 3mg; Potassium 368mg; Vit B1 22% DV; Vit C 13% DV; Vit A 95% DV; Magnesium 19% DV.
RollingHarvest.org
Setas Portobelo Rellenas De Guisantes De Ojos Negros Y Espinacas
Para 4 personas
Ingredients
- 4 hongos Portabella grandes o 2 calabacines Delicata pequeños
- 1 taza de espinaca (fresca o congelada)
- 2 cucharadas de aceite de oliva
- 1 taza de guisantes de ojo negro (enlatados o frescos)
- 2 cucharadas de queso feta (o queso de su elección)
- 1 cebolla picada
- 1 cucharada de ajo picado
- sal marina y pimienta molida, al gusto
- 2 cucharadas de aceite de oliva
- sal y pimienta
Direcciones
• Precaliente el horno a 350 grados F
• Limpie con cuidado las tapas de los hongos; quitar los tallos y con una cucharadita raspe con cuidado las branquias oscuras. Cubra las tapas con aceite y colóquelas en la fuente para hornear. Sazonar con un poco de sal y pimienta.
• Hornee previamente los champiñones durante 15 minutos.
• Si usa calabaza delicada en lugar de hongos, corte la calabaza por la mitad a lo largo y quítele las semillas.
• Cubra la calabaza con aceite y sazone con sal y pimienta y colóquela boca abajo en una fuente para horno.
• Pre-hornee la calabaza durante 15 minutos o hasta que esté tierna.
• Mientras se hornean los champiñones o la calabaza, preparar el relleno.
• En una sartén, caliente 2 cucharaditas de aceite y agregue la cebolla y el ajo. Revuelva por un minuto.
• Agregue las espinacas. Revuelve para combinar.
• Caliente suavemente hasta que las espinacas se ablanden. Transfiera a un tazón para mezclar.
• Agregue los guisantes de ojo negro y el queso feta a las espinacas y mezcle bien
• Rellene cada tapa de champiñón o cada mitad de la calabaza con la mezcla de espinacas, frijoles y queso.
• Regrese los champiñones o la calabaza al horno
• Hornee en el horno durante 15 minutos.
Notas *:
Si comienza con guisantes de ojo negro secos, clasifíquelos para eliminar los restos y los frijoles arrugados. Enjuague bien. Coloque en una olla grande, cubra con 2 pulgadas de agua y remoje durante la noche. Cuando termine de remojar, escurra, enjuague y cubra nuevamente con 2 pulgadas de agua. Cocine a fuego lento hasta que estén tiernos, aproximadamente 1 hora. Gusto por la cocción. Si usa frijoles enlatados, enjuague antes de usarlos.
Nutrición:
Por porción (4 en total): Calorías 160; Grasa total 9 g; Grasas saturadas 0 g; 140 mg de sodio; Carbohidratos 15 g; Fibra 4g; Azúcares totales 2 g;
Azúcares añadidos 0 g; Proteína 7 g; Vit D 0 mcg; Calcio 119 mg; Hierro 3 mg; Potasio 368 mg; Vit B1 22% DV; Vit C 13% DV; Vit A 95% DV; Magnesio
19% DV.
RollingHarvest.org