Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
Mix the onion, cucumber, tomatoes & mint in a serving dish.
Place the dressing ingredients into a bowl and mix well.
Mix dressing into the salad.
Cover with cling film and cool in the fridge for an hour.
Keeps well for 2-3 days.
Prepare rice and limas as labels direct. Drain black-eyed peas. Dice red pepper. In large bowl, mix peas, red pepper, parsley, lemon juice, oil, mustard, sugar and salt. Add rice and limas. Chill.
First cook the black-eyed peas (no pre-soaking required!)
Rinse the black-eyed peas with cold running water
In a large skillet, saute peppers, ginger root and garlic in peanut.
and sesame oil until peppers are tender, about 5 minutes.
Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
Season to taste with black pepper.
Serve over rice. Squeeze orange juice over top if desired.
Garnish with sesame seeds, green onions and orange zest, if desired.
Enjoy!
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring
Rinse black-eyed peas under cold water then
Place the black-eyed peas in a medium bowl
inute.
Stir in the black-eyed peas, clam juice, crushed tomatoes
ot with water and soak black-eyed peas overnight. Pour out soaking
hicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
Coarsely chop.
Meanwhile, add black eyed peas to soup and bring
br>You can use canned black-eyed peas instead.
In the
nion.
Add uncooked rice, black eyed peas (with juice) and water
le, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and
Sort and wash black-eyed peas; place in a small