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Black-Eyed Peas with Mixed Vegetables
Source: dLife

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

Prep Time: 1 days
Cook Time: 40 minutes
Difficulty: Easy

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
1/2 Fat , 1 1/2 Vegetables , 1 Meat , 2 1/2 Starch , 1/2 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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1 1/2 cup  Peas, black eyed, mature
1 tsp  vegetable oil
1 each  medium onions
28 oz  vegetable broth
1 each  Sauce, hot, serving
1 tsp  salt
1 pinch  black pepper
2 1/2 cup  cooked white rice
4 each  fresh tomatoes
1 1/2 cup  fresh chopped green onion
3 tbsp  chopped parsley
1 cup  roasted lean ham, diced
  1. Clean and rinse the peas. Cover with three cups water and let stand overnight. Drain and rinse the peas; discard the soaking water.
  2. 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.
  3. 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.
  4. Divide cooked rice evenly among 8 bowls and top with the peas. Garnish with tomatoes, onion, parsley, and ham.

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