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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Black-Eyed Peas with Mixed Vegetables

Source: dLife

A variation on the traditional Hoppin' John, complete with black-eyed peas, ham, and vegetables.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	249.6

Total Carbs	40.7 g

Dietary Fiber	4.9 g

Sugars	7.3 g

Total Fat	3.0 g

Saturated Fat	0.7 g

Unsaturated Fat	0.7 g

Potassium	463.2 mg

Protein	15.0 g

Sodium	518.1 mg

Dietary Exchanges 3.0 Fat, 1.1 Vegetables, 0.6 Meat, 2.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup Peas, black eyed, mature 1.0
1 tsp vegetable oil 1.0
1 each medium onions 28.0
28 oz vegetable broth 1.0
1 each Sauce, hot, serving 1.0
1 tsp salt 1.0
1 pinch black pepper 2.5
2 1/2 cup cooked white rice 4.0
4 each fresh tomatoes 1.5
1 1/2 cup fresh chopped green onion 3.0
3 tbsp chopped parsley 1.0
1 cup roasted lean ham, diced

Directions

Clean and rinse the peas. Cover with three cups water and let stand overnight. Drain and rinse the peas; discard the soaking water.
Heat the oil in a medium-size saucepan over medium heat; add the onion and cook 5 to 7 minutes, or until onion is translucent. Add the peas and the broth; bring to a boil.
Lower heat and simmer 20 minutes or until the peas are tender and a small amount of cooking liquid remains. If the liquid is absorbed too quickly, add additional broth, 1/4 cup at a time. Stir in the hot sauce, salt and pepper. Cover and simmer 15 minutes.
Divide cooked rice evenly among 8 bowls and top with the peas. Garnish with tomatoes, onion, parsley, and ham.