he flour, beaten egg, seasonings and water into a pasty batter
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
Cook rice according to package.
In a pot, combine peas and rice.
Serves 6.
Slice or dice onion and fry
lightly
in
a little oil. Combine with cooked peas and rice.\tHeat together and serve as a meatless entre.
ver medium heat. Add bacon and cook until lightly browned, about
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.
Add rice and water to a large, heavy saucepan and bring to a boil
f uncooked white rice with 1 cup orange juice and 1 cup
bowl combine chicken, oil and Cajun spice. Mix well to
o use the dried peas in this recipe for their nutlike flavor
Fry salt pork to get the fat.
Add onion, tomato, salt, pepper and thyme.
Stir all together and continue cooking.
Add peas and 3 cups water.
Let come to a boil and stir in rice.
Cover and cook until rice is tender and water absorbed.
Add another cup of water and cover to swell the rice.
Add more water, if needed. Yields 6 to 8 servings.
Place ham hocks in a large saucepan.
Add water to cover and simmer for 1/2 hour.
Add bay leaf, onions, celery and seasonings. Sort out and discard any discolored or damaged peas.
Rinse remainder well and add to the pot.
If necessary, adjust water level so that the peas are well covered.
Simmer slowly until tender and liquid level is low for about 2 hours.
Cook rice separately until fluffy.
Mix peas into rice.
Add more seasoning, if needed, and cook over low heat until all liquid is absorbed.
Rinse the black-eyed peas and place them in a 4
Cook peas according to directions on package.
Bring water and salt to a boil; add rice.
Cover and simmer until rice is tender (approximately 20 to 25 minutes).
Combine bacon fat, rice, peas and onions in frypan; season with salt and pepper to taste.
Heat until all are warm.
Stir in bacon and serve.
Mix peas and beans in a jar for storage.
Put a scoop of mixed peas and beans in a large pan of water and soak an hour or overnight.
Rinse and add more water, chopped onion, salt, pepper and bouillon cubes.
Cook slowly on stove top or in a crock-pot. In another pan, boil a cup of rice.
Mix cooked rice with cooked beans.
This is a delicious way to stretch your budget.
You can feed an army for pennies.
Rinse black-eyed peas and place in a large pot
Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
Cook rice in 2 1/2 cups water. About 40 minutes.
When the chick peas and rice are almost done, slice garlic and onions then in a large pan until onions are soft.
Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
Add salt and pepper to taste.
nstructions.
While the rice cooks, shell and de-vein the prawns
Place butter in a 2-quart casserole.
Cover and microwave on High for 1 minute.
Add onion; cover and microwave on High for 3 minutes.
Add rice, chicken broth, salt and pepper.
Cover and microwave on High for 30 minutes.
Stir in peas and mushrooms; cover and microwave for 5 minutes.
Place rice in an 8\" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
Heat olive oil in a large saucepan over medium heat.
Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
Ladle into serving bowls; top with green onions.