Sunday, April 15, 2012

Fergie-less Black Eyed Peas

:D Yes, these black eyed peas are without mediocre vocals, I promise!

I found this recipe while perusing Skinny Taste, which just so happens to be my new favorite recipe blog.  Oh, Gina...she's got so many great ideas and I've been pinning her creations a lot this week.

This particular recipe caught my eye for a few reasons.  For one, I'm recently obsessed with my slow cooker.    (You'll see more of that in my prep post later on)  Secondly, my kids love beans. And while Black Eyed Peas might sound like a "pea" they are definitely a bean.  Charlie and Cece are big fans and I'm always happy to serve beans because of their broad nutritional profile.  This recipe does have ham in it which is also a bonus with the kids.  Meat is not #1 on the list with either so I welcome the opportunity to sneak it in.  :) Also, this recipe is versatile! You can adjust the heat to your liking. Go for the jalapeño, jack up the chili powder and feel the heat! Add more veggies if you wish. Leave out the ham. Play around with it and have fun! It tastes a lot like white chili...but with a TWIST! Serve it as a soup by itself or over brown rice.

My kids LOVE it and so do we! It's low in calories and fat, high in folate and a good source of protein.  WIN!

Slow Cooked Black Eyed Peas with Ham  (from Skinny Taste)

Servings: 8 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 161.4 • Fat: 1.6 g • Protein: 9.3 g • Carb: 29.2 g • Fiber: 6.7 g

8 oz. smoked lean ham steak, diced
1 pound dried black-eyed peas, rinsed and soaked overnight
2 bay leaves
1 tsp olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded and diced
1 jalapeño chile, seeded and trimmed (I left this out because I am serving it to my kids)
1 tomato, diced
1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp ground black pepper
salt to taste

Soak peas overnight in 6 cups of water. The next morning, drain peas and add to slow cooker. Add 4 cups of water, bay leaves and ham. Cover and cook on high 6 hours or until the beans are tender.

After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper. Cover and cook on high 1 to 1 1/2 more hours. Discard bay leaves and serve. 


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