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Quick and Healthy Black-Eyed Peas

Quick and Healthy Black-Eyed Peas

103 Ratings
103 Ratings
Recipe Image
Makes: 6 servings
Total Cost: $$$$

Tasty turkey bacon and frozen black-eyed peas are the star ingredients in this recipe. Add a little chipotle pepper and sauce, cayenne pepper, or jalapeños if you prefer some additional heat. 

 

Ingredients

  • 4 slices turkey bacon (chopped)
  • 2 cups black-eyed peas, frozen (about 2 pounds)
  • 2 cups water
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar

Directions

1. Place a pot over medium high heat and cook bacon for 3-4 minutes.

2. Add the rest of the ingredients and bring to a boil.

3. Reduce heat to simmer and allow to cook until the peas are tender, about 30 minutes.

4. Serve hot.

Source: Food and Health Communications, Inc., Cooking Demo II, p.167

Nutrition Information

Serving Size: 1 1/2 cups, 1/6 of recipe (239g)
Nutrients Amount
Total Calories 241
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 7 mg
Sodium 179 mg
Carbohydrates 39 g
Dietary Fiber 10 g
Total Sugars 9 g
Added Sugars included 2 g
Protein 15 g
Vitamin D 0 mcg
Calcium 39 mg
Iron 3 mg
Potassium 612 mg
N/A - data is not available
Nutrients Amount
Total Calories 241
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 3 mg
Cholesterol 7 mg
Carbohydrates 39 g
Dietary Fiber 10 g
Total Sugars 9 g
Added Sugars included 2 g
Protein 15 g
Minerals
Calcium 39 mg
Potassium 612 mg
Sodium 179 mg
Copper 306 mcg
Iron 3 mg
Magnesium 81 mg
Phosphorus 222 mg
Selenium 7 mcg
Zinc 2 mg
Vitamins
Vitamin A 6 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 4 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 57 mcg
Folate 219 mcg DFE
Thiamin 0.4 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 76 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 cups

Write a review

Good in fiber. <br/>Healthy
01/11/19
This was greatly improved by adding the juice from pickled jalapenos.
02/19/08
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