Black-Eyed Peas and Ham
Makes 6 (2/3 cup) main-dish or 8 (1/2 cup) side-dish servings
Ingredients
8 ounces dried black-eyed peas
4 cups water
2 cups water
2 ounces cooked, smoked lean ham, diced
1 medium onion, chopped
1/4 teaspoon salt
1 medium carrot, thinly sliced (optional)
1 fresh serrano chile pepper, seeded and thinly sliced (optional)
1 14-1/2-ounce can diced tomatoes, un-drained
Directions
1. Rinse black-eyed peas with cold water. In a large
saucepan, combine peas and the 4 cups water. Bring to boiling;
reduce heat. Simmer for 2 minutes. Remove from heat. Cover and
let stand for 1 hour. (Or, in a large saucepan, combine
black-eyed peas and the 4 cups water. Cover and let soak in a
cool place overnight.)
2. Drain and rinse peas; drain again. Return peas to saucepan.
Stir in the 2 cups water, ham, onion, and salt. If desired, stir
in carrot and serrano pepper. Bring to boiling; reduce heat to
medium-low. Cover and simmer about 1 hour or until peas are
tender.
3. Stir in un-drained tomatoes. Bring to boiling; reduce heat.
Simmer, uncovered, for 5 minutes (most of the liquid should be
evaporated).
Makes 6 (2/3-cup) main-dish or 8 (1/2-cup) side-dish servings.
Nutrition facts per serving:
calories: 164
total fat: 1g
saturated fat: 0g
cholesterol: 5mg
sodium: 345mg
carbohydrate: 27g
fiber: 4g
protein: 12g
diabetic exchange: 1.5 starch, .5 vegetable, 1 very lean meat