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Black-Eyed Peas

Ethnic, Holidays, Side Dishes, Vegetarian, High Potassium, High Protein, Low Sodium

Ingredients

Based on 12 servings per recipe.

  • 2 cups Black-eyed peas, dried
  • 3 1/2 cups water or low-sodium vegetable stock
  • 12 ounces smoked turkey (optional)
  • 1 medium onion, finely chopped
  • 5 to 6 cloves garlic, finely chopped
  • 1 cup celery, diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ginger
  • 1/2 teaspoon curry powder
  • 1 pinch cayenne pepper

Preparation

  1. Add black-eyed peas to a large bowl and add water to cover by about 4 inches. Cover and let soak for at least 6 hours or overnight.
  2. Drain peas and rinse under cold water.
  3. In a large pot, add black-eyed peas and remaining ingredients.
  4. Bring to a boil, then reduce heat to low, cover with a lid and cook until peas are tender, which will take about 1 1/2 hours.
  5. Stir occasionally.

About This Recipe

Black-eyed peas are an excellent source of protein. Ask your butcher for smoked turkey leg or neck to add a deep smoky flavor to the broth without salt.

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