Black-Eyed Peas

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* Exported from MasterCook *

 

Black-Eyed Peas

 

Recipe By :Taste for Living World Cookbook, by Ginsberg & Milken, p.92

Serving Size : 8 Preparation Time :0:00

Categories : Beans Meatless Main Dishes

Posted Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups dried black-eyed peas -- soaked overnight

3 quarts water

1/2 cup chopped red onion

2 slices vegetarian Canadian bacon

1 tablespoon chopped fresh thyme

OR 1 teaspoon dried thyme leaves

cooking spray

2 tablespoons chopped fresh garlic

2 tablespoons chopped shallot

2 vine-ripened tomatoes -- cored and chopped

1/4 cup chopped fresh parsley

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

Tabasco or other hot sauce -- optional

 

over 60 minutes

 

1. Drain and rinse black-eyed peas. Place in a large soup pot and add

water, half of the onions, the bacon and thyme. Bring to a boil and reduce

heat to low. Simmer, stirring often, until peas are tender but not mushy,

about 1 hour.

 

2. Remove bacon and discard. Drain excess liquid.

 

3. Spray a large saute pan once with cooking spray. Add the remaining

onions and cook, stirring, over low heat until translucent, about 2

minutes. Add drained black-eyed peas, garlic, shallots, tomatoes, parsley,

salt and pepper. Cook until heated through. Add hot sauce to taste.

 

Yield: 8 SERVINGS

 

Per serving: 205 Calories, 0.8g Fat, 0.2g Saturated Fat, 0.0mg Cholesterol,

13.0g Protein, 38.0g Carbohydrate, 12.2g Fiber, 122.0mg Sodium

 

Nutrition Bonus: Black-eyed peas are an excellent source of folate and fiber.

 

Make Ahead: The black-eyed peas may be prepared ahead and stored in the

refrigerator for up to 3 days or in the freezer for 1 month.

A Taste for Living Recipe from www.tasteforliving.com 4/00

 

 

 

 

 

 

 

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