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Refried Black-Eyed Peas

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  • Makes: 8 servings
  • Cook: 20 mins
  • Cook: 55 mins
  • Chill: 1 hr

Refried Black-Eyed Peas



  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.

From the Test Kitchen

If needed, additional chicken stock may be added while mashing to reach a smoother consistency.

Nutrition Facts (Refried Black-Eyed Peas)

    Per serving:
  • 142 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 11 mg chol.,
  • 461 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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