Recipe By: The New American Plate
Serving Size: 4

1 cup dried black-eyed peas
1 can seedless diced tomatoes, drained — (about 14-oz.)
2 scallions — white and green
1 rib celery — finely diced parts, finely chopped
1/2 cup finely chopped white onion
1 Serrano chile
1/2 tsp. salt — plus additional for seasoning if desired
Freshly ground black pepper — to taste
1 tsp. fresh lime juice — or to taste
2 cups wild pecan rice or brown rice — cooked and hot

Rinse the peas and place them in a deep saucepan with 2 1/2 cups cold water. Bring to a boil, then reduce heat to a simmer. Cook until the peas are almost soft, 45 to 60 minutes.

Stir in tomatoes, scallions, celery, onion, chile and 1/2 tsp. salt. Simmer 25 minutes over medium heat, stirring occasionally. Mix in lime juice and season to taste with pepper.

Serve over rice. (Hoppin’ John may also be served without rice, as a side dish.)

Makes 4 servings.

Nutritional Information: Per serving: 287 calories, 2 g. total fat (less than 1 g. saturated fat), 57 g. carbohydrate, 14 g. protein, 8 g. dietary fiber, 532 mg. sodium. 5 Weight Watchers pts

“American Institute Cancer Research”

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