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Southern Field Peas

Photo: Oxmoor House
Total time 38 mins
Yield Serves 6 (serving size: 1/2 cup)
The Southerners in the Cooking Light Test Kitchen love this dish. It uses pink-eyed peas, which are a local favorite, but feel free to use black-eyed peas instead.

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 freshly ground black pepper

Nutrition Information

  • calories 167
  • caloriesfromfat 0.0 %
  • fat 5.3 g
  • satfat 1.6 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 4.1 g
  • carbohydrate 26.1 g
  • fiber 6.3 g
  • cholesterol 3 mg
  • iron 1.4 mg
  • sodium 320 mg
  • calcium 157 mg

How to Make It

  1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add peas, 3 cups 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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