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Creole Black Eyed Peas

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  Olive oil 2 Teaspoon (Vegetable Oil)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped carrot 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped bell pepper 1⁄4 Cup (4 tbs) (Red / Green)
  Canned crushed tomatoes 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Powdered mustard 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Rinsed drained canned black eyed peas 8 Ounce
  Finely chopped italian parsley 1 1⁄2 Teaspoon (Flat Leaf)

1. In 9-inch nonstick skillet heat oil; add onion, carrot, celery, and bell pepper and cook over medium-high heat, stirring occasionally, until tender-crisp, about 5 minutes.
2. Add tomatoes, bay leaf, mustard, pepper, ginger, and cumin to vegetable mixture; stir to combine and bring to a boil. Reduce heat to low; stir in peas and let simmer until peas are heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Black Eyed Pea

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 367 Calories from Fat 97

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 935.7 mg39%

Total Carbohydrates 56 g18.8%

Dietary Fiber 12.2 g48.6%

Sugars 7.2 g

Protein 15 g30.3%

Vitamin A 168.3% Vitamin C 131.4%

Calcium 11.1% Iron 32.8%

*Based on a 2000 Calorie diet

Creole Black Eyed Peas Recipe