Cajun Black-Eyed Peas and Greens

Name: Cajun Black-Eyed Peas and Greens
Prep time: 5 min
Yield: 7 servings (serving size: 1 cup)
Ingredients: 8 ounces dried black-eyed peas (1 1/4 cups); 2 teaspoons canola oil; 2/3 cup chopped onion (1 medium); 1/2 cup chopped red bell pepper (1/2 medium); 10 garlic cloves, pressed; 1 (1-pound) package chopped fresh collard greens; 2 teaspoons Cajun seasoning; 1 teaspoon freshly ground black pepper; 1 (32-ounce) carton fat-free, less-sodium chicken broth; 1 bay leaf

2 Reviews

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Oxmoor House

Prep Time

5 Mins

Cook Time

1 Hour 23 Mins

Other Time

1 Hour

Yield

7 servings (serving size: 1 cup)

The full, rich flavor of this classic Southern fare begins with soaking the peas, so plan ahead. It's well worth the effort.

Ingredients

8 ounces dried black-eyed peas (1 1/4 cups)
2 teaspoons canola oil
2/3 cup chopped onion (1 medium)
1/2 cup chopped red bell pepper (1/2 medium)
10 garlic cloves, pressed
1 (1-pound) package chopped fresh collard greens
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 bay leaf

How to Make It

Step 1

Sort and wash peas; place in a large Dutch oven. Cover with water to 2 inches above peas; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain peas. Wipe pan dry with a paper towel.

Step 2

. Heat oil in pan over medium-high heat. Add onion, bell pepper, and garlic; sauté 2 minutes. Add collard greens, seasoning, and black pepper; cover and cook 2 minutes or until collard greens begin to wilt. Add peas, broth, and bay leaf. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour and 15 minutes or until peas are tender. Discard bay leaf. Serve with a slotted spoon.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

Kathleen71's Review

2012-01-02T04:27:02-05:00 Kathleen71

N/A

Lynnijo's Review

2012-01-01T09:13:41-05:00 Lynnijo

Made this for my New Years day good luck dish. My black eyed peas must have been old, as they needed to boil for at least 15-20 minutes. Cooked those in a stock pot, let them sit for an hour, drained and rinsed well. Cooked the onion and red pepper in a saute pan, added 4 cloves minced garlic. Removed vegetables and deglazed the pan with 2 tbls red wine vinegar. Sliced up Andouille sausage, browned that and degalzed pan with a little chicken stock. Put everything into the stock pot (omitted cajun seasoning, since I added Andouille) and cooked at a low simmer for an hour. Should have put a tsp of salt in it, but other than that it came out REALLY good! I lived in New Orleans for many years and this was on the money.

Cajun Black-Eyed Peas and Greens

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Cajun Black-Eyed Peas and Greens

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