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
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Black-Eyed Peas and Red Beans
cup dry red beans
teaspoon salt
cup dry black-eyed peas*
bay leaf
slices bacon
cup chopped red, yellow, and/or green sweet pepper
large onion, chopped (1 cup)
teaspoon dried thyme, crushed
teaspoon ground red pepper
Dash ground black pepper
  1. 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.)
  2. 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.
  3. Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
  4. 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.
From the Test Kitchen

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.

Nutrition Facts (Black-Eyed Peas and Red Beans)
    Per serving:
  • 154 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 246 mg sodium,
  • 25 g carb.,
  • 4 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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