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Cooked Field Peas

Yield 6 servings (serving size: about 1/2 cup)
Use this simple cooked field peas recipe as a template, varying the fresh herbs used here or by adding a pinch of ground red pepper, if desired. This dish makes a grand side to corn bread and grilled pork.

Ingredients

  • 3 cups fresh, shelled pink-eyed peas (or other field pea variety)
  • 4 cups cold water
  • 2 tablespoons chopped onion
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 fresh thyme sprig
  • 1 small garlic clove, crushed

Nutrition Information

  • calories 86
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 5.2 g
  • carbohydrate 16.2 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 62 mg
  • calcium 20 mg

How to Make It

  1. Sort and wash peas; place in a medium saucepan. Add 4 cups cold water and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender; skim surface occasionally, discarding solids. Drain; discard thyme and garlic.