Black-Eyed Peas & Okra

Black-Eyed Peas & Okra

1 Review
From: EatingWell Magazine, July/August 2014

This bean and okra recipe is a classic Southern side dish perfect for potlucks. Adding the okra toward the end of cooking guarantees a tender—not mushy—texture.

Ingredients 6 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 large clove garlic, finely chopped
  • 3 cups low-sodium chicken broth
  • 2 small bay leaves, preferably fresh
  • 2 cups black-eyed peas, fresh or frozen (thawed)
  • 1 pound fresh okra, stem ends trimmed, cut into 1-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon cayenne pepper, or to taste

Preparation

  • Active

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1 minute. Add broth and bay leaves; bring to a boil. Stir in peas.
  2. Reduce heat; simmer, stirring occasionally, for 20 minutes. Add okra, salt, pepper and cayenne. Simmer until tender, about 15 minutes.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 177 calories; 4 g fat(1 g sat); 7 g fiber; 27 g carbohydrates; 11 g protein; 49 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 574 IU vitamin A; 19 mg vitamin C; 93 mg calcium; 3 mg iron; 253 mg sodium; 362 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1½ vegetable, ½ lean meat, ½ fat

Reviews 1

March 18, 2016
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By: EatingWell User
In Japanese thermal cooker Doing the recipe up to the point of adding okra and placing it into a Japanese thermal cooker is superb. Add okra in the last hour (hour 5+?) prevents mushiness. Never was better on the Berkley Hundred, my families ancestral home in Tidewater Virginia. Black-eyed peas came to Virginia with the slaves. Jeez, could they COOK! Pros: Long cooking with no energy input Cons: Not fast