Black-eyed Peas

email
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 tbsp olive or other oil1 tbsp butter1 onion, diced1 small bell pepper, finely diced1 celery rib, finely diced3 bay leaves1/2 teaspoon dried thyme2 garlic cloves, crushed1 teaspoon canned chili in adobo sauce, chopped fine (or more, according to your desire for spiciness)1 quart water2 tsp Better than Bouillon Chicken Base (optional)Salt, to taste2 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.

Servings Per Recipe: 4
Nutritional Info 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

Member Reviews