Cajun Black-Eyed Peas
Try this recipe out for loads of luck on New Years Day. Add a splash of hot pepper sauce for a little bit more kick. —Margaret Allen, Abingdon, Virginia
- 1 package (16 ounces) dried black-eyed peas
- 5 cups water
- 1 green onion, chopped
- 3 teaspoons chicken bouillon granules
- 3 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1 teaspoon chili powder
- 1 teaspoon coarsely ground pepper
- 1. Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid.
- 2. Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.
3/4 cup: 151 calories, 1g fat (0 saturated fat), 0 cholesterol, 459mg sodium, 27g carbohydrate (4g sugars, 8g fiber), 10g protein. Diabetic Exchanges: 2 starch.
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