Nutritional Guidelines (per serving) | |
---|---|
323 | Calories |
12g | Fat |
33g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 Servings | |
Amount per serving | |
Calories | 323 |
% Daily Value* | |
Total Fat 12g | 16% |
Saturated Fat 4g | 20% |
Cholesterol 31mg | 10% |
Sodium 566mg | 25% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 12g | 43% |
Protein 21g | |
Calcium 75mg | 6% |
*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. |
Tomatoes, bacon, onions, and a variety of peppers flavor these delicious black-eyed peas. The dish is made with canned black-eyed peas, so it's a snap to prepare.
Whether you make this dish for a traditional New Year's Day dinner or as a side dish for an everyday meal, it is sure to please. Serve the peas with wedges of freshly baked cornbread for a fabulous meal.
You control the spiciness of this dish. Add some chopped jalapeno peppers for more heat, or add a little extra cayenne to the mixture.
Ingredients
- 8 ounces/8 to 10 strips bacon (diced)
- 3 15-ounce cans black-eyed peas (undrained)
- 2 large onions (chopped)
- 1 1/2 cups green bell pepper (chopped)
- 1/2 cup red bell pepper (chopped)
- 2 cups celery (chopped)
- 2 14.5-ounce cans tomatoes* (diced)
- 1 4-ounce can mild green chile pepper (chopped)
- 3 tablespoons jalapeno pepper (pickled, chopped, or to taste**)
- Optional: kosher salt to taste
- Optional: black pepper (freshly ground, to taste)
- Optional: 1/2 to 1 teaspoon cayenne pepper (ground)
Steps to Make It
-
In a large, heavy skillet or saute pan, cook the bacon until fat has rendered.
-
With a slotted spoon, transfer the bacon to a large Dutch oven or stockpot; stir in 3 cans of black-eyed peas.
-
To the bacon drippings in the skillet add the chopped onions, green and red pepper, and celery. Cook, stirring until the onion is translucent and the vegetables are tender.
-
Transfer the cooked onion and pepper mixture to the Dutch oven and then add the diced tomatoes, chopped mild chile peppers and chopped jalapeno peppers, if using.
-
Bring the mixture to a boil over medium heat. Reduce heat to low; cover and simmer for 30 to 40 minutes.
-
Add salt and freshly ground black pepper, to taste. Add 1/2 to 1 teaspoon of ground cayenne pepper, if desired, for spicier peas.
-
Serve these delicious spicy peas hot with freshly baked cornbread.
Makes 8 generous servings.
*You may substitute three 10-ounce cans of diced tomatoes with green chile peppers (mild or hot) or two 14.5-ounce cans of zesty chili style tomatoes for the two cans of diced tomatoes, and omit the can of chopped mild green chile peppers.
**If desired, use fresh finely chopped jalapeno pepper in place of the pickled jalapeno peppers.
Recipe Tags: