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Black-Eyed Peas & Veggies
Black-Eyed Peas & Veggies

Category: Side Dish | Serves: 6

(210 ratings)

Nutrition Information:
Calories: 130
Protein: 8 g
Carbs: 16 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 330 mg
Fiber: 4 g

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Black-eyed peas mixed with turkey bacon, veggies and spices makes an aromatic and splendid side dish.
4 slices turkey bacon, cut into 1-inch pieces
2 1/2 cups low sodium chicken broth
1 cup dried black-eyed peas, rinsed
2 celery stalks, sliced
1 large onion, chopped
1 tsp thyme
1 tsp sage
1/4 tsp cayenne pepper
1 garlic clove, minced
3 medium carrots, thinly sliced
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1/2 cup low fat Monterey Jack cheese, shredded
1 Cook bacon in a medium skillet until crisp. Remove bacon, blot with paper towels, and set aside. Drain fat from skillet.
2 Heat broth, black-eyed peas, celery, onion, thyme, sage, cayenne pepper, and garlic to boiling in the same skillet. Boil uncovered 2 minutes; reduce heat.
3 Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender. Stir in carrots and peppers.
4 Heat to simmering. Cover and simmer about 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle with cheese and crumbled bacon.

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