Black-Eyed Peas with Jalapeno and Tomatoes
Blacked-eyed peas are generally cooked with bacon, but you won't miss it in this recipe because of the seasonings. It's "thyme" to enjoy these peas without bacon.
INGREDIENTES
- 1 Tbsp canola oil 15 mL
- 1 cup diced onions 250 mL
- 1 medium jalapeno, cut into thinly sliced rounds (with seeds)
- 1 cup water 250 mL
- 1 pkg (10 oz/300g) frozen black-eyed peas
- 1 Tbsp cider vinegar 15 mL
- 1/4 tsp dried thyme leaves 1 mL
- 1/2 cup diced tomato 125 mL
- 1/2 tsp salt 2 mL
INSTRUCCIONES
- 1. Heat canola oil in large saucepan over medium-high heat. Immediately reduce heat to medium, add onions and jalapeno, and cook 3-4 minutes or until beginning to turn golden. Add water; bring to boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to boil.
- 2. Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 tsp (10 mL) vinegar, and salt.
- Fresh tip: Wearing gloves when handling jalapenos or other hot peppers protects your hands and eyes from coming into contact with pepper substances that can cause a burning sensation.
RINDE
4 servings
TAMAÑO DE LA PORCIÓN
1/2 cup (125 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 155 |
| Grasa total | 4 g |
| Grasa saturada | 0.4 g |
| Colesterol | 0 mg |
| Carbohidratos | 24 g |
| Fibra | 5 g |
| Proteína | 7 g |
| Sodio | 305 mg |
