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Refried Black-Eyed Peas

Makes: 8 servings
Cook 20 mins Cook 55 mins Chill 1 hr Bake 350°F 20 mins
Refried Black-Eyed Peas
Ingredients
  • 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
Directions

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)
  • 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 (g) 52,
  • Cobalamin (Vit. B12) (g) 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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