Put the black-eyed peas in about a 4-6 quart pot, and add about 4 cups of water.
While the beans are soaking in the water, fry the bacon in a skillet. Once the bacon is fried, remove it from the skillet but reserve the drippings. Add the onion and bell pepper to the drippings and cook until tender. Crumble the bacon and add it, the ham, and the onion-and-bell pepper mixture to the beans. Bring the pot to a boil for about a minute or two, then cover and reduce to a simmer. Cook until the beans are tender, somewhere around 15 minutes.
While the beans are cooking, remove the florets from your typical head of cauliflower and put them in a food processor. Pulse the processor in short bursts until the florets are about the typical size and consistency of rice.
When the beans are tender, add the can of chicken broth and enough cauliflower rice to your liking. Cauliflower rice will not fluff up like typical rice, so bear this in mind when determining how much "rice" to add.
Cook for about 10 more minutes, until the cauliflower has been cooked.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 46.5mg||14 %|
|Sodium 1222.3mg||42 %|
|Potassium 599mg||16 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 12.1g|
|Protein 17.9g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 276
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