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
SERVINGS
3 to 6
YIELD
6 side-dish or 3 main-dish servings
PREP TIME
30 mins
Ingredients
  • 1/2  cup dry red beans
  • 1/2  teaspoon salt
  • 1/2  cup dry black-eyed peas*
  • 1   bay leaf
  • 3   slices bacon
  • 1   cup chopped red, yellow, and/or green sweet pepper
  • 1   large onion, chopped (1 cup)
  • 3   cloves garlic, minced
  • 1   teaspoon dried thyme, crushed
  • 1/8  teaspoon ground red pepper
  •  Dash ground black pepper
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

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.

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

Per Serving: cal. (kcal) 154, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 25, fiber (g) 4, pro. (g) 9, vit. A (RE) 124, vit. C (mg) 31, sodium (mg) 246, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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