Pink-Eyed Peas with Smoked Paprika

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.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 20%
  • Fat: 3.3g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 25.6g
  • Fiber: 6g
  • Cholesterol: 8mg
  • Iron: 1.4mg
  • Sodium: 453mg
  • Calcium: 147mg

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

Preparation

  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.
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