Recipe: Creole black-eyed peas

Black-eyed peas are traditionally eaten on New Year’s Day as a symbol of good luck. This variation is great all year and is perfect for Mardi Gras.

Serves 6-8

Ingredients

• 1 large onion, chopped
• 1 bell pepper, chopped (personal preference of pepper e.g. green, red, yellow, orange)
• 1-2 ribs of celery, chopped
• 2-3 cloves of garlic, minced/pressed
• 2 cans (14.5 ounces) black-eyed peas, drained and rinsed
• 2-4 cups low sodium broth
• 1 can (15 ounces) low sodium diced tomatoes
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• 1 jalapeno, seeded and minced
• ¼ - ½ teaspoon liquid smoke
• Salt and pepper to taste

Directions

Spray a large saucepan with non-stick cooking spray or drizzle olive oil in the bottom. Sauté onion until it begins to brown, add bell pepper, celery and garlic and cook for 2 minutes.

Add remaining ingredients.

Stir frequently until heated through and it starts to boil. Serve hot over brown rice, barley, greens or cornbread.

Nutrition Facts (per serving):

130 calories, 1g fat (0g saturated fat), 125mg sodium, 25g carbohydrates, 7g protein, 5g fiber

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.