Creole Black-Eyed Peas

Something Extra Winter 2015

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Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Creole Black-Eyed Peas

Creole Black-Eyed Peas
2 tbsp. butter
1 (16- oz.) bag frozen Raley's Black-Eyed Peas, thawed
1 cup frozen chopped onion, thawed
1 cup frozen corn, thawed
3 cups vegetable broth
1½ tbsp. Cajun seasoning
1 cup chopped tomato
Chopped fresh parsley (optional)

Prep: 10 minutes, Cook: 35 minutes, Serves: 6

1. Melt butter in a large saucepan. Add black-eyed peas, onion and corn. Cook over medium heat for 10 minutes.

2. Stir in broth and seasoning. Cook over medium-low heat for 20 minutes or until most of the liquid has cooked off.

3. Add tomato and cook for 5 minutes more. Top with chopped fresh parsley, if you like.

Nutritional Information:
181 calories, 8 g protein, 5 g total fat (3 g sat.), 29 g carbohydrate, 5 g fiber, 3 g sugar, 10 mg cholesterol, 636 mg sodium, 5 points


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