Black Eyed Peas

Servings = 6 | Serving size =1 cup

This recipe can be multiplied by 2,3,4.

This recipe can be divisible by 2.

This recipe is better if made the night before and it keeps well for about 48 hours in the fridge.

3 quarts	water
2 1/3 cups	dried black eyed peas
1 tsp	canola or grapeseed oil
1 ounce	lean ham
1 medium	onion
2	ribs celery
6 cups	water
3/4 tsp	salt
1/8 tsp	fresh ground black pepper

Rinse the peas well and place in a large pot. Cover with cold water and soak for at leas an hour (overnight if possible). Drain the peas.

** Canned no salt added black eyed peas may be used. Rinse well. You will need two 15 ounce cans for this recipe. Drain and rinse the canned beans well. **

Place a large sauce pan over medium heat. Add the oil and lean ham. Cook until the ham is browned well.

Add the onion and celery and cook for about 5 minutes stirring frequently.

** If you are using canned beans start with only three cups of water and add more as needed.

Add the black eyed peas, water, salt and pepper. Reduce the heat to medium-low and cook for about two hours until the beans are tender. You may need more water during cooking.

** If you are using canned beans the cooking process will take an hour at the most.

Nutrition Facts

Serving size: 1 cup | Servings 6

Calories 126 | Calories from Fat 14

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 0g (2%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 3 mg (1 %) | Sodium 367 mg (15 %)

Total Carbohydrates 21g (7%) | Sugars 4g

Dietary Fiber 6g (38%) | Protein 8g

Vitamin A 1% | Vitamin C 5 % | Calcium 3% | Iron 13%

Vitamin K 6 mcg  | Potassium  325 mg | Magnesium  51 mg