Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Although this recipe calls for pink-eyed peas, you can use black-eyed peas or other local varieties.

Allen Smith
Recipe by Cooking Light May 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 2 minutes. Add peas, water, and bacon; bring to a boil. Reduce heat; simmer, partially covered, 30 minutes or until tender. Discard bacon. Stir in salt and pepper.

    Advertisement

Nutrition Facts

167 calories; calories from fat 28%; fat 5.3g; saturated fat 1.6g; mono fat 2.8g; poly fat 0.6g; protein 4.1g; carbohydrates 26.1g; fiber 6.3g; cholesterol 3mg; iron 1.4mg; sodium 588mg; calcium 157mg.
Advertisement
Advertisement