Kwanzaa Recipes: Black-Eyed Peas and Rice

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Black-Eyed Peas and Rice

 

Canned black-eyed peas turns this meal into a

quick-to-the-table dinner.

 

 

Ingredients

 

2 large cloves garlic

1 cup chopped onions

1/2 cup chopped celery

1 tablespoon olive oil

2 15-1/2-ounce cans black-eyed peas

1 14-1/2-ounce can whole tomatoes, cut up

1 cup water

1/4 teaspoon ground cumin

1/4 teaspoon crushed red pepper

4 cups cooked rice

1/4 cup snipped fresh parsley

 

Directions:

 

1. In an ungreased cast iron or non-stick skillet or

griddle heat unpeeled garlic cloves over medium heat

for 10 to 15 minutes or until skins of garlic are

blackened (turn cloves occasionally to blacken evenly)

and cloves are soft. Remove from skillet; cool

slightly. Peel cloves and mash well with a fork; set

aside.

2. In a large saucepan cook onion and celery in hot

oil about 5 minutes or until tender. Add mashed

garlic, undrained peas, tomatoes, water, cumin and red

pepper. Bring mixture to boiling; reduce heat. Cover

and simmer for 15 minutes. Uncover and simmer about 5

minutes more or to desired consistency.

3. Combine rice and parsley; mix lightly. Serve peas

over rice. Makes 6 servings.

 

Nutritional facts per serving

 

calories: 348 , total fat: 4g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 519mg , carbohydrate: 66g ,

fiber: 9g , protein: 12g , vitamin A: 6% , vitamin C:

26% , calcium: 8% , iron: 16%

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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