Southern Field Peas

Photo: Oxmoor House

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.

Yield: Serves 6 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 0.0%
  • Fat: 5.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.1g
  • Carbohydrate: 26.1g
  • Fiber: 6.3g
  • Cholesterol: 3mg
  • Iron: 1.4mg
  • Sodium: 320mg
  • Calcium: 157mg

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

Preparation

  1. 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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