Black-Eyed Peas and Red Beans

Colorful sweet peppers make this savory side dish attractive as well as delicious.


Black-Eyed Peas and Red Beans

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Servings: Makes 6 servings.
Prep Time: 30 mins
Total Time: 1 hr 15 mins
 
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Ingredients
  • 1/2  cup
    dry red beans
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  • 1/2  teaspoon
    salt
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  • 1/2  cup
    dry black-eyed peas*
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  • bay leaf
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  • slices bacon
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  • 1  cup
    chopped red, yellow, and/or green sweet pepper
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  • large onion, chopped (1 cup)
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  • cloves garlic, minced
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  • 1  teaspoon
    dried thyme, crushed
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  • 1/8  teaspoon
    ground red pepper
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  •   Dash
    ground black pepper
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Directions
1.
Rinse red beans; drain. In a large saucepan combine red beans and 3 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 mintues. Remove from heat. Cover and let stand for 1 hour.)
2.
Drain the red beans, discarding the soaking liquid. Rinse the beans and return them to the saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf, and salt. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until peas and beans are tender. Drain, discarding the bay leaf.
3.
Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
4.
Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook until vegetables are tender. Stir in beans, peas, and bacon. Heat through. Makes 6 servings.
5.
*Note: If you cannot find dry black-eyed peas, substitute 1-1/2 to 2 cups of frozen or drained canned peas for each 1/2 cup of dry peas. Add during the last 15 mintues of cooking.

Nutrition information
Calories 154, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 246 mg, Carbohydrate 25 g, Fiber 4 g, Protein 9 g. Daily Values: Vitamin A 12%, Vitamin C 52%, Calcium 3%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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