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- 2 garlic
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1 tablespoon olive oil
- 2 15 1/2ounce can black-eyed peas
- 1 14 1/2ounce can whole tomatoes, cut up
- 1 cup water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 4 cups cooked rice
- 1/4 cup snipped fresh parsley
1. In an ungreased cast iron or non-stick skillet or griddle heat unpeeled garlic cloves over medium heat for 10 to 15 minutes or until skins of garlic are blackened (turn cloves occasionally to blacken evenly) and cloves are soft. Remove from skillet; cool slightly. Peel cloves and mash well with a fork; set aside.
2. In a large saucepan cook onion and celery in hot oil about 5 minutes or until tender. Add mashed garlic, undrained peas, tomatoes, water, cumin and red pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes. Uncover and simmer about 5 minutes more or to desired consistency.
3. Combine rice and parsley; mix lightly. Serve peas over rice. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 348,
- Fat, total (g) 4,
- carb. (g) 66,
- fiber (g) 9,
- pro. (g) 12,
- vit. A (RE) 62,
- vit. C (mg) 15,
- sodium (mg) 519,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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