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Ingredients
2 strips bacon
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped celery
2 to 3 tomatoes, skinned, seeded and chopped
1 tablespoon sugar
1 bay leaf
1 tablespoon minced fresh basil
Salt and pepper to taste
2 10-ounce packages frozen black-eyed peas
Nutritional analysis per serving (8 servings)
20 grams carbs; 5 milligrams cholesterol; 121 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 5 grams fiber; 396 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-sized pot, over medium heat, cook the bacon until crisp, about five minutes. Remove the bacon, crumble it and set aside. Pour off all but about two tablespoons of fat from the pot.
- Step 2
Return the pot to medium heat, and toss in the onions, pepper and celery. Brown these in the fat, stirring frequently. Add the crumbled bacon, tomatoes, sugar, bay leaf, basil, salt and pepper and stir. Then add the frozen black-eyed peas. Simmer for one-and-a-half to two hours, or until the beans are soft but not mushy, adding a little water from time to time if the mixture dries out.
Private Notes
Comments
I made this with dried black-eyed peas. I cooked them with salt for 30 minutes and then added them to the sautéed vegetables. I did not have basil so I left it out. I also omitted the bacon. I added some canned stewed tomatoes and, perhaps because of that, it didn't seem to need salt or sugar. I served it over rice. It was very good.
I made this with dried black-eyed peas. I cooked them with salt for 30 minutes and then added them to the sautéed vegetables. I did not have basil so I left it out. I also omitted the bacon. I added some canned stewed tomatoes and, perhaps because of that, it didn't seem to need salt or sugar. I served it over rice. It was very good.