In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.
Black eyed Peas:.
Saute onion with ham
Combine black-eyed peas, tomatoes and okra.
Saute onions, celery and green pepper in margarine.
Combine with black-eyed pea mixture in a crock-pot.
Simmer on low, 6 to 8 hours.
n water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell
Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.
Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.
Spray a large saucepan with cooking spray; heat over medium heat until hot.
Saute onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling.
Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes.
Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes.
Remove from heat and let stand for 5 minutes.
Stir in cilantro, season with salt and pepper to taste and serve.
In a pot heat oil over medium-high heat.
Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
Add broth; bring to a boil.
Stir in rice.
Reduce heat to medium-low.
Cover and simmer for 15 minutes.
Stir in black-eyed peas.
Cover and simmer for 5 more minutes.
Remove from heat and stir in parsley flakes.
Serve.
br>Stir in the tomatoes, black-eyed peas, and chicken broth. Cover the
oftened and slightly browned. Add black-eyed peas and drained greens. Toss to
ater until cool.
Toss black-eyed peas, tomato, and parsley with vinegar
stirring constantly. Add tomatoes and peas and bring to a simmer
In skillet heat oil.
Add mustard seed.
Cover and cook until seed begins to pop.
Remove from heat.
Remove lid, stir in cumin. Add onion and garlic.
Cook and stir until onion is tender but not brown.
Stir in undrained black-eyed peas, potatoes, ginger, turmeric and red pepper.
Bring to boil.
Reduce heat, simmer for 15 minutes.
Serves 4 to 5.
Cook meat, onion flakes, garlic powder, tomatoes and black-eyed peas for about 15 minutes.
Add soups.
inutes.
Add rice and black eyed peas to skillet with tofu and
gain dry, pour in the black-eyed peas.
Cook for 3 minutes
Rinse and drain black-eyed peas.
Combine with celery, green pepper, tomato, garlic, mushrooms, pimento, salad dressing and 1 green onion (remainder to be used later).
Toss gently.
Cook rice according to directions.
Mix ham and black-eyed peas (with juice) and salt and pepper to taste.
Add rice and bake at 350\u00b0 for 15 to 20 minutes.
Serve with corn-on-the-cob, bread and tomatoes.
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.
Brown sausage.
Add onion and green pepper, saute for 5 minutes.
Add undrained black eyed peas, and undrained tomatoes.
Add rosemary and oregano.
Start cornbread according to directions.
Simmered sausage mixture, covered for 20 minutes.