black-eyed bean

(redirected from black-eyed beans)

black-eyed bean

or

black-eyed pea:

see cowpeacowpea,
 black-eyed pea,
or black-eyed bean,
annual legume (Vigna sinensis) of the pulse family. Introduced in the early 18th cent. from the Old World to the S United States, it has become a staple of Southern cooking and an important catch crop,
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It is similar to moin moin as both are made from peeled black-eyed beans. However, unlike moin moin which is mixed with pepper and other ingredients before steaming, ekuru is wrapped up in leaves or tin cans and steamed.
INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.
THREE BEAN PAELLA INGREDIENTS (Serves 6) 2 tbsp olive oil 1 onion, chopped 3 garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies 225g (8oz) chopped tomatoes 1 tsp smoked paprika 450g (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock 175g (6oz) cooked haricot beans 115g (4oz) cooked pigeon peas or black-eyed beans 125g (41/2oz) cooked kidney beans 60g (2oz) frozen peas, thawed salt and freshly ground black pepper 60g (2oz) roasted red pepper strips 60g (2oz) green Spanish olives, pitted and sliced 1 large lemon, cut into 8 wedges flat-leaf parsley, to garnish METHOD 1.
THREE BEAN PAELLA INGREDIENTS (Serves 6) tbsp olive oil onion, chopped garlic cloves, finely chopped pinch of saffron threads pinch of crushed dried chillies (8oz) chopped tomatoes tsp smoked paprika (1lb) paella rice, such as Bomba or Calisparra 750ml (11/4 pints) vegetable stock (6oz) cooked haricot beans (4oz) cooked pigeon peas or black-eyed beans (41/2oz) cooked kidney beans (2oz) frozen peas, thawed and freshly ground pepper (2oz) roasted red pepper strips (2oz) green Spanish olives, pitted sliced large lemon, cut into 8 wedges leaf parsley, to garnish METHOD In a 25cm (10in) paella pan or large cast-iron frying pan, warm olive oil over a medium heat until shimmering.
Black-eyed bean & veg chilli bowl INGREDIENTS Low calorie cooking spray 4 shallots, peeled and finely chopped 2 garlic cloves, peeled and crushed 2 celery sticks, cut into 1.5cm dice 1 large carrot, peeled and cut into 1.5cm pieces 1 red pepper, deseeded and cut into 1.5cm pieces 1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder 400g can chopped tomatoes 200ml vegetable stock 400g can black-eyed beans in water, drained 400g can red kidney beans in chilli sauce 4 tbsp finely chopped coriander leaves Boiled dried rice.
BLACK-EYED BEAN BAKED ENCHILADAS (SERVES 4) Ingredients 2tbsp rapeseed oil 2 red onions, peeled and finely sliced 2 red peppers, deseeded and finely chopped Pinch chilli flakes 2 garlic cloves, peeled and finely chopped 2tsp ground cumin 2tsp Cajun seasoning 1 x 400g tin black-eyed beans, drained 1 x 400g tin pinto beans, drained 1 x 200g tin sweetcorn, drained 500ml tomato passata 8 small soft wholewheat tortillas 2 x 125g balls mozzarella cheese 30g fresh coriander, chopped 240ml soured cream 150g Cheddar cheese, grated Salt and freshly ground black pepper 2 avocados 4 lime wedges Method 1.
Lots of rice is grown here, and it's served with sauces made from other locally grown ingredients, such as peanuts, leafy greens, cassava, black-eyed beans, and chile peppers.
440 CALORIES 16g FAT F SERVES 4 INGREDIENTS 400g can flageolet beans 400g can black-eyed beans 400g can red kidney beans 200g can tuna in brine 200g can sweetcorn 1 medium red onion, diced 1 tomato, diced 1 tbsp lemon juice 2 tbsp olive oil 2 tbsp chopped mint 2 tbsp chopped basil 1 clove garlic, crushed 1 green chilli, deseeded, finely sliced 1 tsp smoked paprika 1 tsp sugar Salt and pepper 4 hard-boiled eggs, quartered 2 spring onions, finely sliced 1.
More recipes at foodnetwork.co.uk INGREDIENTS FOR THE CEVICHE: 250g raw tiger prawns, deveined; 1 small red onion, peeled and finely chopped; juice of 2 limes; 1 large mango, peeled, stoned and finely diced; 1-2 red chillies, deseeded and finely chopped; 1 ripe tomato, deseeded and finely chopped; small bunch coriander, finely chopped; sea salt and black pepper FOR THE FRITTERS: 2tbsp dried shrimp; 1 onion, peeled and roughly chopped; 1 clove garlic, peeled and crushed; 2 x 400g cans black-eyed beans, drained; 1 red chilli, deseeded and finely chopped; 3-4tbsp plain flour; vegetable oil for deep frying; sea salt TO SERVE: Hot pepper sauce, lime wedges METHOD BRING a large pan of salted water to the boil, add the prawns and blanch for one minute.
Add 1 tsp chili powder, the turkey, 400g can chopped tomatoes, 400g can drained black-eyed beans and 200ml water.
Traditional/symbolic foods eaten include apples, honey, round challah bread, dates, black-eyed beans, leek, spinach, pomegranates, gourd, etc.
Even for the inexperienced cook, here you will learn about how best to use Africa's best loved foodstuffs, such as cassava, yam, black-eyed beans, pumpkin leaves and corn, to make both savoury and sweet snacks--snacks like you have never tasted before.