Steve's Basic Black-eye Peas
Nutritional Info
- Servings Per Recipe: 17
- 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
View full nutritional breakdown of Steve's Basic Black-eye Peas calories by ingredient
Introduction
Plainly prepared black eye peas that you can then use in dishes. Plainly prepared black eye peas that you can then use in dishes.Number of Servings: 17
Ingredients
-
1 lb / 454g dry black eye peas
1 cup diced onion
1/2 cup diced carrot
1 clove garlic
1 Tbsp oil
spices: cayenne (dash); dill (dash); thyme (dash); pepper (1/2 tsp); paprika (1/2 tsp)
salt
water (or vegetable stock/broth)
Tips
a. Do not overcook the beans, or else they will become mushy.
b. Once the beans cool a bit, I portion them into a number of single-serving containers and refrigerate them (with just enough cooking liquid to cover the beans). They then go well with rice, with greens, with tomatoes, etc.
Directions
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.
