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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.6
  • Total Fat: 10.7 g
  • Cholesterol: 7.6 mg
  • Sodium: 330.5 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Black-eyed Peas calories by ingredient
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Black-eyed Peas

Submitted by: PAPRIKAPINK
Black-eyed Peas

Introduction

This is similar to Hoppin' John, a must for a Southern New Year's Day in the U.S. (brings good luck), delicious and healthful all year long. This version doesn't include ham or sausage like most traditional versions. It's vegetarian, but I usually make it with chicken broth. Traditionally the greens would be collard greens or mustard greens and served on the side, but my kids eat more greens when they are mixed in.

Rinse your beans before you cook them (always!) but these don't need to pre-soak. They usually cook in a little over an hour.
This is similar to Hoppin' John, a must for a Southern New Year's Day in the U.S. (brings good luck), delicious and healthful all year long. This version doesn't include ham or sausage like most traditional versions. It's vegetarian, but I usually make it with chicken broth. Traditionally the greens would be collard greens or mustard greens and served on the side, but my kids eat more greens when they are mixed in.

Rinse your beans before you cook them (always!) but these don't need to pre-soak. They usually cook in a little over an hour.

Number of Servings: 4

Ingredients

    2 tbsp olive or other oil
    1 tbsp butter
    1 onion, diced
    1 small bell pepper, finely diced
    1 celery rib, finely diced
    3 bay leaves
    1/2 teaspoon dried thyme
    2 garlic cloves, crushed
    1 teaspoon canned chili in adobo sauce, chopped fine (or more, according to your desire for spiciness)
    1 quart water
    2 tsp Better than Bouillon Chicken Base (optional)
    Salt, to taste
    2 cups frozen chopped spinach, cooked and drained

Directions

Makes 2 cups (two main dish servings, or four sides)

Heat the oil and butter in a large heavy pot over medium heat. Add the onion, pepper, celery, bay leaves, and thyme. Cook for 15 minutes, stirring occasionally, then add the garlic and chilis in adobo sauce and cook for a few minutes more. Add the peas and the water. (I boil the water and mix in the chicken base before adding it to the peas.) Bring to a boil, then lower the heat and simmer, partially covered, for 40 minutes. Add salt to taste and cook for 20 or more until the peas are tender. Add the spinach and heat through. Serve hot. Great with brown rice or cornbread.

Number of Servings: 4

Recipe submitted by SparkPeople user PAPRIKAPINK.






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