• Serves
    8
  • 168
    Calories

Dietician's Tip: Black-eyed peas are an excellent source of folate. A single serving of this recipe provides 70% of the daily recommended amount.

Ingredients

  • 3 cups water
  • 2 cups dried black-eyed peas
  • 1 teaspoon low-sodium vegetable-flavored bouillon granules
  • 2 cups canned unsalted tomatoes, crushed
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 teaspoons minced garlic
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/2 cup chopped parsley

Directions

In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.

Drain the water, leaving the peas in the saucepan. Add the remaining 1 cup of water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.

Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 cup

  • Calories 168
  • Cholesterol 0 mg
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Sodium 50 mg
  • Total carbohydrate 31 g
  • Dietary fiber 6 g
  • Protein 11 g
  • Serving size About 1 cup
  • Total fat <1 g
  • Nuts, seeds and dry beans 1
  • Vegetables 2
  • Protein and dairy 1
  • Vegetables 2
  • Meat and meat substitutes 1
  • Nonstarchy vegetables 3
  • Starches 1
Last Updated: 09-04-2019
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