Vegetables > Black Eyed Peas > |
| | Hoppin' John Fat Free
3 cups of dried black eyed peas, sorted
4 cups of water or unsalted chicken stock
1 medium yellow onion, chopped
1 1/2 teaspoons of crushed fresh garlic
1 1/2 teaspoons of dried sage
2 teaspoons of chicken or vegetable bouillon granules, or 8 ounces of lean ham, diced
1/4 teaspoon of ground black pepper
1/4 teaspoon of ground cayenne pepper
Toppings
1 cup of finely chopped tomatoes, optional
1 cup of finely chopped scallions, optional
Tabasco pepper sauce, optional
Place the black eyed peas in a 4 quart pot, and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.
Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)
Serve hot over brown rice, garnishing each serving with 1 tablespoon each of tomatoes and scallions, if desired. Pass the Tabasco sauce if your family and friends like it hot!
Nutritional Facts (Per 1 cup serving)
Calories; 195
Cholesterol:0 mg
Fat: 0.7g
Fiber: 4.6g
Protein:13g
Sodium: 187mg. |
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