Spicy-Hot Black-Eyed Peas

Oxmoor House
A splash of liquid smoke gives these peas a slow-simmered meaty flavor.
4 servings (serving size: 3/4 cup)


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Cooking spray
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.8-ounce) can black-eyed peas, undrained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 tablespoon low-sodium soy sauce
1 teaspoon dry mustard
1 teaspoon liquid smoke
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 tablespoon minced fresh parsley


1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and bell pepper; cook, stirring constantly, until crisp-tender. Add peas and next 7 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Sprinkle with parsley.

Created date

April 2008

Nutritional Information

Calories 158
Caloriesfromfat 7 %
Fat 1.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.4 g
Carbohydrate 27.5 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 120 mg
Calcium 0.0 mg