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Black-Eyed Peas
Makes 10 servings
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Ingredients
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1
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bag (1 pound) dried black-eyed peas, soaked overnight, drained
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1-1/2
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cups diced onion
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2
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shallots, finely chopped
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1/3
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green bell pepper, cored, seeded and chopped
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1/4
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cup vegetable oil
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1
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teaspoon salt
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1
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teaspoon freshly ground black pepper
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3
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to 4 cups water
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1. Place soaked black-eyed peas in large stockpot. Add onion, shallots and bell pepper. Cover; let stand about 20 minutes for peas to absorb flavors.
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2. Add oil, salt and pepper; stir. Cover; let stand an additional 10 to 15 minutes for peas to absorb flavor.
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3. Add 3 to 4 cups of water, to cover the peas by a depth of 1 inch. Bring to a boil; lower heat and simmer, covered, 50 to 60 minutes or until tender.
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4. Before serving, remove 1/2 cup cooked peas. Mash and stir back into the pot to thicken the cooking liquid.
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Note
Black-eyed peas are small tan beans named for the black eye-shaped mark on the inner curve of the bean. Long, slow cooking with ham or salt pork enhances their mealy texture and earthy flavor. They're the basis for Hoppin' John, a dish of black-eyed peas and rice. Southerners believe that eating black-eyed peas or Hoppin' John on New Year's Day brings good luck for the year to come. These beans are occasionally available fresh, but for the most part, they are dried or canned.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/10 of total recipe)
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Calories
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86
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Calories from Fat
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21 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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18 mg
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Carbohydrate
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14 g
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Fiber
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1 g
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Protein
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3 g
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Sodium
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259 mg
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Dietary exchanges
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1/2 Starch
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1 Fat
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