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- 1 tablespoon bacon drippings
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped bacon or pancetta
- 1 clove garlic
- 1 dried chile de arbol
- 8 ounces dried black-eyed peas (about 1 cup)
- 3 1/2 cups chicken stock
- 1/4 - 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1/4 cup crumbled queso blanco
- Snipped fresh cilantro, optional
1. In a medium-sized pan warm bacon fat over medium heat. Add onion and bacon. Cook about 10 minutes. Add garlic, chile pepper, and peas. Pour enough stock to cover. Increase heat; bring to boiling. Reduce heat to barely simmering. Cook 45 minutes to 1 hour, until peas are tender. Add salt, cumin, and chili powder. Cool in pan. Transfer to a clean container. Refrigerate 1 hour. If desired, remove and discard chile de arbol.
2. Preheat oven to 350 degrees F. For refried peas, in 8-inch cast iron skillet heat oil over medium-high. Mash peas with fork. Add to hot skillet. Reduce heat to medium; stir occasionally until hot. Top with cheese. Transfer skillet to oven. Bake 20 minutes. Sprinkle with cilantro, if desired. Serve warm. Makes 8 servings.
- If needed, additional chicken stock may be added while mashing to reach a smoother consistency.
- Servings Per Recipe 8,
- cal. (kcal) 142,
- Fat, total (g) 9,
- chol. (mg) 11,
- sat. fat (g) 2,
- carb. (g) 11,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 6,
- vit. A (IU) 1555,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 461,
- Potassium (mg) 280,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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