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Ingredientes
- 1 1/2 c. dry black-eyed peas
- 3 c. water
- 1/4 pound bacon (6 slices, cut into 1/2" pcs)
- 1 red pepper, minced
- 1 lg. onion, minced
- 1 green pepper, minced
- 2 cloves garlic, chopped
- 1 smoked ham hock
- 2 (13 3/4 ounce.) cans chicken broth
- 1 bay leaf
- 1/2 teaspoon savory, crushed
- 1/2 teaspoon thyme, crushed
- 1/4 teaspoon red pepper flakes
- 1 c. uncooked converted style rice
- 1 (10 ounce.) pkg. frzn minced collard or possibly turnip greens
Direcciones
- Rinse black-eyed peas, removing any shriveled peas or possibly stones. In a large saucepan, bring peas and 3 c. water to a boil; simmer 2 min. Remove from heat, cover and let stand 1 hour. Drain peas and set aside.
- In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 min. Add in peppers and onion. Cook 5-6 min, stirring occasionally, till onion is lightly browned. Add in garlic; cook 1 minute. Add in black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 min. Add in rice and collard greens, stirring to break up greens. Cover; simmer 20 min till peas and rice are tender. Remove ham hock and bay leaf. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1070g | |
| Recipe makes 2 servings | |
| Calories 376 | |
| Calories from Fat 241 | 64% |
| Total Fat 26.8g | 34% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1152mg | 48% |
| Potassium 894mg | 26% |
| Total Carbs 20.89g | 6% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.5g | 4% |
| Protein 14.64g | 23% |
