1 lb dried black-eyed peas, soaked in water overnight and drained
6 cups chicken broth
2 garlic cloves, minced or pressed
1 bell pepper, chopped
1 small onion, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
2 (14.5 oz) cans, Hunts Fire Roasted Tomatoes, undrained
1 (4 oz) can diced green chilies, undrained
1 jalapeno pepper, sliced or diced
1/4 cup red wine vinegar
Combine garlic, onions and bell pepper in a pot and cook over low heat until onions are translucent. Add remaining ingredients and bring to a boil. Simmer on low for 2 hours or until peas are soft.
*I used chicken broth in place of water. Also recipe calls for 6 cups. This can be less depending on if you like a 'soupy' bean dish or not.
Serves: 14 one cup servings
Nutritional Information:
Calories 76
Fat .02g
Sat Fat .0g
Cholesterol 0 mg
Sodium 146.11 mg
Total Carbs 18.31g
Dietary Fiber 1.36g
Sugars 3.28g
Protein 5.6g
