Contributed By: DCC
Maureen Bligh
A great meal! All you need is a salad to finish it off, or serve it with your favorite entree.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: American
Special Features: Make Ahead
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Ingredients
1/2 cup Dry red beans
1/2 cup Dry black-eyed peas
1 Bay leaf
1/2 tsp Salt
3 slices Bacon
1 cup Chopped red, yellow, and/or
Green sweet pepper
1 cup Chopped onion (1 large)
3 cloves Garlic, minced
1 tsp Dried thyme, crushed
1/8 tsp Ground red pepper
Dash ground black pepper
Preparation
1. Rinse red beans. In a large sauce pan combine red beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (or, place beans in water in a large saucepan . cover and let soak in a cool place for 6 to 8 hours or overnight.)
2. Drain and rinse red beans. Return beans to pan. Add Black-eyed peas, bay leaf, salt and 3 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 45-60 minutes or until beans and peas are tender. Drain; discard bay leaf.
3. Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserve 1 Tbsp drippings in skillet. Crumble cooked bacon; set aside.
4. Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook and stir until vegetables are tender. Stir in red beans, black-eyed peas, and bacon; heat through. Makes about 4 cups (3 main dish or 6 side dish servings)
Cook's Notes
To make this recipe vegetarian, simply omit the bacon.
Nutrition Information
Calories: 141
;
Total Fat: 2g
;
Saturated Fat: 1g
;
Polyunsaturated Fat: 0.3 g
;
Carbohydrates: 23 g
;
Protein: 8 g
;
Sodium: 406 mg
;
Fiber: 6 g