Cooked Field Peas

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.

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

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Nutritional Information

Amount per serving
  • Calories: 86
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.2g
  • Carbohydrate: 16.2g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 62mg
  • Calcium: 20mg

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

Preparation

  1. 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.
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