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Pink-Eyed Peas with Smoked Paprika

Yield 4 servings (serving size: about 3/4 cup)
Field peas, such as pink-eyed peas, are often cooked with bacon or ham. In this easy vegetarian version, sautéing the onions and garlic in butter adds a touch of richness, while Spanish smoked paprika mimics the taste of bacon.

Ingredients

  • 3 cups fresh pink-eyed peas (about 1 pound)
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 3 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Spanish smoked paprika

Nutrition Information

  • calories 147
  • caloriesfromfat 20 %
  • fat 3.3 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 3.6 g
  • carbohydrate 25.6 g
  • fiber 6 g
  • cholesterol 8 mg
  • iron 1.4 mg
  • sodium 453 mg
  • calcium 147 mg

How to Make It

  1. Sort and wash peas.

  2. Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.