Black eyed peas & rice

Prep:5minCook:20min

From Vegetarian Express Lane Cookbook Some people crave McDonald’s when they leave home for too long and have to eat food. They aren’t accustomed to. In my case it’s a homey dish of beans and rice that I look forward to this one is a perfect example because it’s easy to assemble so it’s immediately gratifying , black-eyed peas have a buttery texture. They are widely available in the south canned, frozen and fresh in season turmeric is a bright yellow spice that gives color to cork curry powder and ballpark mustard. Leftovers can be added in small amounts to other curried recipes in this book, such as curried, potatoes, and eggplant.

Updated at: Thu, 17 Aug 2023 03:48:37 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1677.3 kcal (84%)

Total Fat16.7 g (24%)

Carbs297 g (114%)

Sugars26.1 g (29%)

Protein108.5 g (217%)

Sodium1794.4 mg (90%)

Fiber52.8 g (189%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

16 ouncesblack eyed peas

canned or frozen

1 Tbspolive oil

1 small onion, diced

1 tspturmeric

½ tspsalt

⅛ tspcayenne pepper

1 x 16 ouncecan diced tomatoes with juice

5 ouncesSpinach

fresh baby, or about 1 cup frozen chopped spinach, OPTIONAL

basmati rice

cooked

Instructions

Step 1

Heat oil in skillet or sauce pan. Add onion, and cook until just tender 7 to 10 minutes. Add spices to pan heat until fragrant 1 to 2 minutes. Add canned tomatoes, black-eyed peas, and spinach if using. Simmer for 10 to 20 minutes. Serve over basmati rice.