Black-Eyed Peas with Bacon - 35g Carbs, 11g Fiber
{Suggestions: To make this healthier: Buy the lowest salt bacon and
one with less fat. Render the diced bacon separately, drain on paper towel,
then add to the black eye peas. Olive oil can be used instead of bacon.
Salt can be omitted. Take care, Gloria}
From: Black-Eyed Peas with Bacon in Taste of Home December/January 1994, p37
A real Southern favorite, black-eyed peas are traditionally served
on New Year's Day to bring good luck. My mother's recipe with bacon,
garlic and thyme makes them extra special. —Ruby Williams, Bogalusa,
Louisiana
Prep: 10 min PLUS soaking
Cook: 35 min
Servings: 8
1 lb dried black-eyed peas, rinsed and sorted
1/2 pound bacon, cooked and crumbled
1 Tbsp butter
1 large onion, chopped
1 garlic clove, minced
1/2 tsp dried thyme
Salt, to taste
Additional cooked and crumbled bacon, optional
Place peas and bacon in a large Dutch oven; add water to cover. Bring
to a boil; boil for 2 minutes. Remove from the heat; let soak, covered,
for 1 hour. Do not drain.
In a skillet, heat butter over medium-high heat. Add onion; cook and
stir until tender. Add garlic; cook 1 minute longer. Stir in thyme and
salt.
Add to pea mixture; return to the heat. Cook, covered, over medium heat
for 30 minutes or until peas are tender, stirring occasionally. If
desired, top with additional crumbled bacon.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving:
361 Calories, 19g Fat, 7g Saturated Fat, 23mg Cholesterol, 228mg Sodium,
35g Carbs, 11g Fiber, 15g Protein
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