Black-Eyed Peas and Red Beans

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Black-Eyed Peas and Red Beans

Black-Eyed Peas and Red Beans
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour Source: Maureen Bligh
Food Groups: Vegetables, Protein
Main Ingredient: Bean & Legume
Meal Type: Dinner Entrée
Nutrition Content: Low Fat, Good Source of Fiber
Origin: American
Special Features: Make Ahead

A great meal! All you need is a salad to finish it off, or serve it with your favorite entree.


1/2 cup dry red Beans
1/2 cup dry black-eyed Peas
1 Bay leaf
1/8 to 1/4 teaspoon Salt
3 slices Bacon
1 cup chopped red, yellow, and/or green sweet Pepper
1 cup chopped Onion (1 large)
3 cloves Garlic, minced
1 teaspoon dried Thyme, crushed
1/8 teaspoon ground red Pepper
Dash ground black Pepper


1. Rinse red beans. In a large non-stick sauce pan combine red beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (or, place beans in water in a large saucepan, cover and let soak in a cool place for 6 to 8 hours or overnight.)
2. Drain and rinse red beans. Return beans to pan. Add Black-eyed peas, bay leaf, salt and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 45-60 minutes or until beans and peas are tender. Drain; discard bay leaf.
3. Meanwhile, microwave bacon until crisp. Crumble cooked bacon; set aside.
4. Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook and stir until vegetables are tender. Stir in red beans, black-eyed peas, and bacon; heat through. Makes about 4 cups (3 main dish or 6 side dish servings)

Nutrient Information
Calories: 115
Total Fat: 3
Saturated Fat: 1
Polyunsaturated Fat: 0
Monounsaturated Fat:
Sodium: 610 mg
Carbohydrates: 16 g
Protein: 7 g
Fiber: 4 g
Vitamin A:
Vitamin C:
Calcium: 25 mg

Cook's Notes:

To make this recipe vegetarian, simply omit the bacon.

If a microwave is not available, cook bacon in skillet, drain on paper towels and reserve 1 Tbsp drippings in skillet. This will result in higher fat and sodium, but also more flavor.