Mmmmmm black-eyed peas.
For each tub of peas, put 2 1/2 cups of water in a large stock pot. I cooked all 4 tubs in 10 cups of unsalted water.
Bring the water to a boil then add the black-eyed peas and give a gentle stir. Allow the water to return to a boil then reduce the heat so the peas simmer for about 10 minutes or until tender.
Drain the peas well and return to the stockpot.
Meanwhile heat the oil in a large heavy skillet (I always use cast iron) over medium-high heat.
Add the chopped onions and celery and sauté for 3 minutes.
Add the garlic and red bell peppers and sauté until just tender. Don't overcook.
Add the sautéed vegetables to the hot peas and stir gently.
Add the Meyer lemon juice and the cayenne pepper, stir to blend.
Put the mixture over medium-low heat and add the water or broth a little at a time until it reaches a consistency you can live with. The peas will absorb most or all of the liquid.
Adjust the seasonings with kosher salt and freshly ground pepper to taste.
Serve as a side dish accompanied by steamed rice and greens for truly traditional southern fare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 119 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 90.7mg | 3 % | |
Potassium 393.8mg | 10 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 6.6g | 27 % | |
Sugars, other 15.6g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database 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: 119
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