Steve's Basic Black-eye Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 lb / 454g dry black eye peas1 cup diced onion1/2 cup diced carrot1 clove garlic1 Tbsp oilspices: cayenne (dash); dill (dash); thyme (dash); pepper (1/2 tsp); paprika (1/2 tsp)saltwater (or vegetable stock/broth)
0. Soak dry beans overnight (or 4+ hourse); drain but reserve water
1. In a large stock pot or casserole, saute onion, carrot, and garlic in oil until fragrant. Lower heat and add spices (but not salt!); continue to cook another 3-5 minutes.
2. Add drained beans and stir. Add six cups of reserved bean water; substitute vegetable stock for some of it if you wish. Bring to a rapid boil, reduce heat to a simmer, cover, and cook ~90 minutes. Add 1-2 tsp salt in the last 10-15 minutes.
Serving Size: makes 17 half-cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user SPKRAUSE.
1. In a large stock pot or casserole, saute onion, carrot, and garlic in oil until fragrant. Lower heat and add spices (but not salt!); continue to cook another 3-5 minutes.
2. Add drained beans and stir. Add six cups of reserved bean water; substitute vegetable stock for some of it if you wish. Bring to a rapid boil, reduce heat to a simmer, cover, and cook ~90 minutes. Add 1-2 tsp salt in the last 10-15 minutes.
Serving Size: makes 17 half-cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 77.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 13.6 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 7.5 g
- Protein: 6.6 g