Basic Pot of Peas

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Although this recipe calls for pink-eyed peas, you can use black-eyed peas or other local varieties.

This recipe goes with Sautéed Duck Breast with Peas

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 28%
  • Fat: 5.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 26.1g
  • Fiber: 6.3g
  • Cholesterol: 3mg
  • Iron: 1.4mg
  • Sodium: 588mg
  • Calcium: 157mg

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fresh pink-eyed peas
  • 3 cups water
  • 3 bacon slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bacon. Stir in salt and pepper.
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