Cooked Field Peas

Use this simple recipe as a template, varying the fresh herbs used here or by adding a pinch of ground red pepper, if desired. This dish makes a grand side to corn bread and grilled pork.

Yield: 6 servings (serving size: about 1/2 cup)

Ingredients

• 3  cups  fresh, shelled pink-eyed peas (or other field pea variety)
• 4  cups  cold water
• 2  tablespoons  chopped onion
• 1/2  teaspoon  kosher salt
• 1/8  teaspoon  freshly ground black pepper
• 1  fresh thyme sprig
• 1  small garlic clove, crushed

Preparation

1. Sort and wash peas; place in a medium saucepan. Add 4 cups cold water and remaining ingredients to pan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender; skim surface occasionally, discarding solids. Drain; discard thyme and garlic.

Nutritional Information

Calories:

86

Fat:

0.3g (sat 0.1g,mono 0.0g,poly 0.1g)

Protein:

5.2g

Carbohydrate:

16.2g

Fiber:

4.5g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

62mg

Calcium:

20mg