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!
he flour, beaten egg, seasonings and water into a pasty batter
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.
Add rice and water to a large, heavy saucepan and bring to a
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.
Rinse the black-eyed peas and place them in a 4
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.
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.
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.
gradually add water, red wine, and sugar.
Slice beef against
structions.
While the rice cooks, shell and de-vein the prawns
Heat up some bacon grease in a pot, add the diced onion and garlic, cover and saute slowly on low heat.
While your onion is cooking, cut the Spam into bite-sized pieces, then add those pieces to the pot. Continue to cook on low heat for about ten minutes, stirring occasionally.
Add the beans, water and rice, and finally, your cajun seasonings (to taste), bring to a boil. Cover and simmer for 20-25 minutes until rice is done.
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.
1. Cook rice according to package.
2. Heat oil in skillet. Add prawns and garlic, saute for 3 minutes or until shrimp are nearly cooked. Remove from pan.
3. Simmer water, add peas, and heat until peas are warmed.
4. Return shrimp to pan. Add turmeric, vinegar, salt, and chili. Simmer for 5 minutes.
5. Stir through parsley and serve.
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.
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.