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Spicy Black-Eyed Peas

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Prep 5 min
Total 3 hr 15 min
Servings 8

Turn dried peas into an impressive side dish with a clever mix of spices and salsa. MORE+ LESS-

By Betty Crocker Kitchens

April 16, 2010

Ingredients

lb dried black-eyed peas (2 cups), sorted, rinsed

medium onion, chopped (1/2 cup)

cups water

teaspoon salt

1/2

teaspoon pepper

3/4

cup medium or hot chunky-style salsa

Steps

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1

In 3- to 4-quart slow cooker, mix all ingredients except salsa.
2

Cover; cook on High heat setting 3 to 4 hours.
3

Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.

Expert Tips

Cooked greens, like spinach, mustard or collards, are perfect mates for black-eyed peas. Serve the greens with red wine vinegar to splash on top. Add a special touch by topping each serving of beans with sour cream and salsa.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 10

% Daily Value

Total Fat: 1g; 1%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 480mg; 20%
Potassium: 460mg; 13%
Total Carbohydrate: 36g; 12%
Dietary Fiber 11g 42% Sugars 4g
Protein: 12g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;