Black-Eyed Peas and Red Beans
- Rinse red beans; drain. In a large saucepan combine red beans and 3 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 mintues. Remove from heat. Cover and let stand for 1 hour.)
- Drain the red beans, discarding the soaking liquid. Rinse the beans and return them to the saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf, and salt. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until peas and beans are tender. Drain, discarding the bay leaf.
- Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
- Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook until vegetables are tender. Stir in beans, peas, and bacon. Heat through. Makes 6 servings.
From the Test Kitchen
If you cannot find dry black-eyed peas, substitute 1-1/2 to 2 cups of frozen or drained canned peas for each 1/2 cup of dry peas. Add during the last 15 mintues of cooking.
Nutrition Facts (Black-Eyed Peas and Red Beans)
- Per serving:
- 154 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 3 mg chol. ,
- 246 mg sodium ,
- 25 g carb. ,
- 4 g fiber ,
- 9 g pro.