Refried Black-Eyed Peas

4.0
(9)
Refried Black-Eyed Peas
Photo: Reed Davis
Cook Time:
20 mins
Chill Time:
1 hrs
Bake Time:
20 mins
Total Time:
2 hrs 35 mins
Servings:
8

Ingredients

  • 1 tablespoon bacon drippings

  • ½ cup finely chopped onion

  • ¼ cup finely chopped bacon or pancetta

  • 1 clove garlic

  • 1 dried chile de arbol

  • 8 ounce dried black-eyed peas (about 1 cup)

  • 3 ½ cup chicken stock

  • ¼ - ½ teaspoon kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 2 tablespoon olive oil

  • ¼ 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°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.

Tips

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

Nutrition Facts (per serving)

142 Calories
9g Fat
11g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 142
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 461mg 20%
Total Carbohydrate 11g 4%
Total Sugars 4g
Protein 6g
Vitamin C 3mg 15%
Calcium 70.7mg 5%
Iron 0.9mg 5%
Potassium 280mg 6%
Folate, total 52.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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