Spicy Vegan Black-eyed Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
13 C. cooked black-eyed peas (2 16 oz. packages of dried peas), cooked w/ 2 vegetarian bullion cubes2 Tbs. olive oil1 C. chopped onion2 C. chopped celery1 large yellow pepper, chopped1 large sweet red pepper, chopped1 medium carrot, chopped8 Tbs. smoky bbq sauce (we used Annie's Naturals smoky maple)6 Tbs. chopped chipotle peppers in adobo sauce1 Tbs. ground cumin2 tsp. smoked paprika1 tsp. salt (reduce if using canned or salted black-eyed peas)
1) Cook the black-eyed peas according to the package directions, placing 2 vegetarian bullion cubes in the cook water. Drain, reserving 3 cups of the cooking liquid. If using canned beans, rinse and drain and add 3 cups of water and 2 bullion cubes in step 3 below.
2) In a nonstick pan, heat 2 Tbs. olive oil. Add onion, celery, peppers and carrot and saute until onion is soft and translucent.
3) Add remaining ingredients. Simmer 20 minutes on medium-low, until vegetables are soft and liquid is somewhat reduced.
4) Taste and adjust seasonings.
Serving Size: 16
2) In a nonstick pan, heat 2 Tbs. olive oil. Add onion, celery, peppers and carrot and saute until onion is soft and translucent.
3) Add remaining ingredients. Simmer 20 minutes on medium-low, until vegetables are soft and liquid is somewhat reduced.
4) Taste and adjust seasonings.
Serving Size: 16
Nutritional Info Amount Per Serving
- Calories: 175.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 266.0 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.4 g
- Protein: 4.7 g
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