Black-Eyed Peas

This tasty side-dish recipe includes pork, rice, and black-eyed peas.

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  • Makes: 10 servings
  • Serving Size: 1 3/4 cup
  • Prep: 20 mins
  • Cook: 1 hr 15 mins
  • Stand: 1 hr

Black-Eyed Peas

Directions

  1. Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
  2. Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
  3. Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.
  4. Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.

From the Test Kitchen

Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

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Nutrition Facts (Black-Eyed Peas)

  • Per serving:
  • 489 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 1031 mg sodium ,
  • 80 g carb. ,
  • 11 g fiber ,
  • 8 g sugar ,
  • 30 g pro.
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