Best Black Eyed Peas With Vegetables And Small Pasta Recipes

BLACK-EYED PEAS 'N' PASTA

Steps:

• In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes., Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions., Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.

PASTA AND BLACK-EYED PEAS

Steps:

• 1 Pour the black-eyed peas into a mixing bowl and cover with cool water by 2 inches
• 2 Soak for 4 to 8 hours, then drain and rinse
• 3 Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium heat
• 4 Once the oil shimmers, stir in the onion; cook for about 5 minutes, or until translucent
• 5 Add the garlic, pepper and parsley stems; cook for 2 to 3 minutes, then stir in the tomato paste until evenly distributed
• 6 Add the drained black-eyed peas, stirring to incorporate
• 7 Pour in the water, then cover, increase the heat to medium-high and bring to a boil
• 8 Skim off any foam, reduce the heat to medium-low, cover the pot, and cook for 10 to 20 minutes, until the peas are barely tender
• 9 Add the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain minimal bubbling
• 10 Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta when the suggested cooking time has elapsed, and continue tasting every minute until it is cooked through but still firm
• 11 The resulting dish should resemble a very thick soup, and the sauce should coat the pasta in a thick gloss
• 12 If the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools
• 13 Once the pasta is cooked through but still firm, add the celery and parsley leaves, taste for seasoning, cover and let the pasta rest for 2 to 3 minutes
• 14 Just before serving, add a good squeeze of lemon juice, if desired

BLACK EYED PEA PASTA SALAD

Steps:

• Bring a pot of water up to a rapid boil.
• Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
• Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
• Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
• Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
• Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
• Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
• Remove pasta and strain.
• Mix pasta into vegetable mixture and give a final taste and adjust if needed.
• Sprinkle cheese if using on top and heat in oven or microwave if desired.
• This dish is also excellent cold, though I prefer it warm with some cheese melted on top.

BLACK-EYED PEA PASTA SALAD

Steps:

• Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

LOADED BLACK-EYED PEAS, SPINACH, AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
• Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.