Best Samanthas Spam Tastic Black Eyed Peas And Rice Recipes

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SAMANTHA'S SPAM-TASTIC BLACK-EYED PEAS AND RICE



Samantha's Spam-Tastic Black-Eyed Peas and Rice image

Make and share this Samantha's Spam-Tastic Black-Eyed Peas and Rice recipe from Food.com.

Provided by PeachPie24

Categories     One Dish Meal

Time 30m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 8

bacon grease
1 (15 1/2 ounce) can black-eyed peas
1 (12 ounce) can Spam
1 cup uncooked rice
2 cups water
half a medium onion, diced
1 teaspoon minced garlic
cajun seasoning

Steps:

  • 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.

SPAM FRIED RICE



Spam Fried Rice image

Spam fried rice is a popular dish in Hawaii. This version is quick and easy and a great way to use up leftover rice and pantry staples.

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons salted butter
2 tablespoons olive oil
One 12-ounce can Spam, diced
1 orange bell pepper, diced
1 red bell pepper, diced
4 scallions, sliced, whites and greens separated
2 cloves garlic, minced
1 tablespoon minced ginger
3 cups leftover rice
One 8-ounce can pineapple chunks, drained
1 cup frozen peas, thawed
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 lime, juiced
2 tablespoons sesame seeds
1/2 cup mayonnaise
2 tablespoons BBQ sauce
Dash sesame oil
Asian chile sauce, to taste

Steps:

  • Heat the butter and oil in a large skillet over medium heat. When the butter has melted and the oil is hot, add the Spam and bell peppers. Cook until the Spam becomes crispy, about 5 minutes.
  • Add the whites of the scallions, garlic, ginger and rice. Stir together and cook until the rice begins to crisp and brown, 3 to 4 minutes. Add the pineapple, peas, soy, honey and lime juice. Stir together and continue to cook until everything comes together, another minute. Add to a platter and sprinkle over the sesame seeds and reserved scallion greens.
  • For the spicy BBQ aioli: Quickly mix together the mayonnaise, BBQ sauce, sesame oil and Asian chile sauce. Drizzle over the fried rice before digging in.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories     dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

Steps:

  • Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
  • In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
  • Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
  • Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

BAHAMIAN PEAS AND RICE



Bahamian Peas and Rice image

Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible.

Provided by Chocolatl

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 slices bacon, cut into 1/4 inch slivers
1 medium onion, finely chopped
1 medium green bell pepper, stemmed, seeded and finely chopped
3 garlic cloves, minced
6 leaves fresh basil leaves
1 teaspoon fresh thyme
2 1/2 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
2 tablespoons tomato paste
1/2 teaspoon sugar
5 1/2 cups water (or more)
3 cups long-grain white rice
1 tablespoon fresh lime juice
2 cups black-eyed peas or 2 cups kidney beans

Steps:

  • Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
  • Pour off all but 2 tablespoons fat.
  • Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
  • Stir in tomato paste and sugar and cook for 2 minutes more.
  • Add water and bring to a boil.
  • Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
  • If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
  • Stir in peas. Cook until rice is tender, about 3 minutes more.
  • Remove pot from heat and let stand for 5 minutes.
  • Fluff with fork and correct seasoning if needed.

SPICY BLACK-EYED PEAS AND RICE



Spicy Black-Eyed Peas and Rice image

Make and share this Spicy Black-Eyed Peas and Rice recipe from Food.com.

Provided by JeriBinNC

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked brown rice
1/2 bell pepper, chopped
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup tomato sauce
1 (15 ounce) can black-eyed peas, rinsed and drained

Steps:

  • Mix all ingredients together ina large skillet.
  • Bring to a boil, stirring frequently.
  • Cover, reduce heat, and simmer for 10 minutes or until heated through.
  • This is a versatile recipe. Feel free to use different seasonings or beans if these don't strike your fancy.

Nutrition Facts : Calories 253.4, Fat 1.8, SaturatedFat 0.4, Sodium 1009.6, Carbohydrate 52.2, Fiber 8.3, Sugar 8, Protein 9.4

BLACK-EYED PEAS AND SPARERIBS



Black-Eyed Peas and Spareribs image

This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove!

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion, sliced lengthwise
1 garlic clove, minced
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 lb country-style boneless pork spareribs, cut into 3-inch pieces
1 teaspoon paprika
2 (15 ounce) cans black-eyed peas, drained
1 cup water
1/2 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chopped green pepper
2 tablespoons packed brown sugar
2 teaspoons chili powder
salt and pepper, to taste

Steps:

  • Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender.
  • Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.

Nutrition Facts : Calories 643.1, Fat 35.2, SaturatedFat 11.4, Cholesterol 88.5, Sodium 964.9, Carbohydrate 46.8, Fiber 9.7, Sugar 12.1, Protein 30.9

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