Receta Southern Black-Eyed Peas
Traditional side dish in Texas and the southern states.
Mix with cooked rice for Hoppin' John, or ladle over cornbread.
Crockpot friendly.
Ingredientes
- 1 lb. dry black-eyed peas, soaked 6 hours in water
- 3 cups homemade chicken broth, or canned
- 3 cups water
- 2 pieces half-cooked hardwood bacon, or 1/4 cup chopped, left-over ham
- 1 small onion, chopped
- 3 cloves garlic, chopped
- optional: 1/4 cup slivers of spinach or collard greens (make something else with the rest)
- 1/4 tsp. thyme
- 1 bay leaf
- 4 oz. tomato sauce
- 4 oz. petite diced tomatoes, or 1-2 diced Romas
- 1 tsp. salt
- 1/4 tsp. pepper
Direcciones
- Soak peas in water for 6 or more hours
- Cook bacon, half-way, remove and chop.
- Add onion to the bacon grease, cook until translucent, add garlic and slivered vegetable of choice
- Drain peas from soaking water.
- Add them to a soup pot, along with all other ingredients.
- Simmer, uncovered, for 45 minutes-1 hour.
- Discard bay leaf and serve.
- Optional: serve over rice.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 216g | |
Recipe makes 8 servings | |
Calories 28 | |
Calories from Fat 2 | 7% |
Total Fat 0.17g | 0% |
Saturated Fat 0.05g | 0% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 509mg | 21% |
Potassium 137mg | 4% |
Total Carbs 2.99g | 1% |
Dietary Fiber 0.9g | 3% |
Sugars 0.95g | 1% |
Protein 1.28g | 2% |