Nutritive Information
- Calories: 186.50kcal
- Protein: 15.62g
- Fat: 4.83g
- Fiber: 2.56g
- Cholesterol: 12.93mg
- Vitamin A: 1034.75RE
- Vitamin C: 10.23mg
- Vitamin E: 1.65mg
- Thiamine: 0.33mg
- Riboflavin: 0.18mg
- Niacin: 3.98mg
- Vitamin B6: 0.23mcg
Ingredients
- Black-eyed peas 2 cups, dried
- Chicken broth cnd 29 ounces, low sodium
- Water 1-1/2 cups
- Ham smoked lean 1 cup/fat chopped
- Carrots sliced 2 cups
- Celery 1 cup, Diced
- Onion minced 2/3 cup
- Sage 1 teaspoon, ground
- Thyme 1 teaspoon, ground
- Red pepper 1/4 teaspoon
- Lemon juice 1 Tablespoon
Instructions
- In a 4-quart Dutch oven bring 4 cups water and black-eyed peas to boiling. Boil, uncovered, for 10 minutes. Drain and rinse, return peas to Dutch oven.
- Stir in remaining ingredients except lemon juice; bring to boiling. Reduce heat to medium-low and simmer, covered for 45 to 50 minutes or till peas are tender, stirring occasionally. Stir in lemon juice.
Note: Navy beans may be used in place of black-eyed peas.
