Black-Eyed Peas and Red Beans
Colorful sweet peppers make this savory side dish attractive as well as delicious.
- Makes: 3 servings
- Yields: 6 side-dish or 3 main-dish servings
- Prep: 30 mins
- Cook: 45 mins
- Rinse red beans; drain. In a large saucepan combine red beans and 3 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 mintues. Remove from heat. Cover and let stand for 1 hour.)
- Drain the red beans, discarding the soaking liquid. Rinse the beans and return them to the saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf, and salt. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until peas and beans are tender. Drain, discarding the bay leaf.
- Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
- Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook until vegetables are tender. Stir in beans, peas, and bacon. Heat through. Makes 6 servings.
If you cannot find dry black-eyed peas, substitute 1-1/2 to 2 cups of frozen or drained canned peas for each 1/2 cup of dry peas. Add during the last 15 mintues of cooking.
- 154 kcal cal.;
- 2 g Fat, total;
- 3 mg chol.;
- 1 g sat. fat;
- 25 g carb.;
- 4 g fiber;
- 9 g pro.;
- 124 RE vit. A;
- 30 mg calcium;
- 3 mg iron;
- 246 mg sodium;
- 31 mg vit. C
- Percent Daily Values are based on a 2,000 calorie diet