Best Black Eyed Pea Loaf With Creole Sauce Recipes

Creole Black Eyed Peas image

Provided by Queen Dragon Mom

Categories Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons cooking oil
1 large onion, chopped
1 green bell pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups dried black-eyed peas, picked over and rinsed
5 cups water
15 ounces diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or more to taste)
1 tablespoon hot sauce (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon liquid smoke flavoring

Steps:

Soak the peas overnight in cold water. Drain.
Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
Stir in garlic, continue stirring until garlic releases it's aroma.
Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

Monument Cafe Meatloaf with Creole Sauce image

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds ground beef
1 1/2 cup quick oats, such as Quaker
3/4 cup ketchup
1/3 cup milk
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 onions, peeled and sliced 1/4-inch thick
1 clove garlic, minced
1 green bell pepper, cored and sliced lengthwise
2 tablespoons olive oil
1/3 cup red wine
1 can crushed tomatoes
1 1/2 teaspoons Italian seasonings
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Dash salt
1 tablespoon brown sugar (optional)

Steps:

Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce.
Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

Black-Eyed Peas Loaf image

Provided by jcpropheticsoul

Time 1h15m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 9

1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow cornmeal
2 cups vegetable broth or 2 cups chicken broth
salt
pepper

Steps:

Preheat oven to 350° F and Grease a 9-inch loaf pan.
In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
Add the curry powder and cook, stirring, for about 2 minutes longer.
Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
Put the black-eyed pea mixture into the prepared loaf pan.
Bake for 45 minutes.
Cool, serve and enjoy!

Nutrition Facts : Calories 124, Fat 1.2, SaturatedFat 0.2, Sodium 243.6, Carbohydrate 23.6, Fiber 4.2, Sugar 1, Protein 5.6