Black-eyed peas are a flavorful southern staple that can be served as an entrée or as a side dish, according to Teresa Henson, Extension specialist-program outreach coordinator for the University of Arkansas at Pine Bluff.
“Black-eyed peas are sometimes eaten on New Year’s Day because they are believed to bring wealth and luck to those who eat them,” she said. “The leaves of the plant can be harvested and cooked as well.”
Southern Black-Eyed Peas
Makes: 6 servings
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
2 tablespoons turkey bacon, cured, chopped (about 1 slice)
2 cups black-eyed peas, low-sodium, canned, drained and rinsed; or dry black-eyed peas, cooked (about 12½ oz.)
½ cup water
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon sugar, granulated
¼ teaspoon salt, table
⅛ teaspoon black pepper, ground
⅛ teaspoon liquid smoke, hickory flavor recommended (optional)
Directions
1. Heat a small stockpot on medium heat. Add bacon, and cook for 3–4 minutes, until lightly brown.
2. Add the remaining ingredients and bring to a boil. Reduce heat to medium, and simmer uncovered for 8–10 minutes until black-eyed peas have thickened. Critical control point: Heat to 140 °F or higher for at least 15 seconds.
3. Serving size – ¼ cup.
Nutrition Information
Serving Size: For ¼ cup
Total Calories 89
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 2 mg
Sodium 135 mg
Carbohydrates 15 g
Dietary Fiber 4 g
Total Sugars 2 g
Protein 6 g
Vitamin D N/A
Calcium 15 mg
Iron 1 mg
Potassium N/A
*N/A=data not available
Source: Team Nutrition CACFP Multicultural Recipe Project. https://teamnutrition.usda.gov
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