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Hoppin' John Black-eyed Peas
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Black-eyed peas are easy to cook, as they don’t require soaking! As with any bean, rinse and remove any damaged beans, dirt or stones.  
serves 15

Ingredients

Part One
1 pound dry black-eyed peas, rinsed and cleaned
2 large yellow onions, halved and sliced
2 carrots, chopped
3 bay leaves
2 quarts water or low-sodium vegetable broth
Part Two
2 tablespoons olive oil
5 cloves of garlic, chopped
1 medium onion, diced
1 red or green pepper, chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons red pepper flakes (3 if you like it really hot)
1 teaspoon black pepper
1 28-ounce can diced tomatoes
Part Three
1 small bunch spinach, leaves torn and large stems removed
2 cups brown rice, cooked
Salt and freshly ground black pepper to taste
 

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  • I'm a dairy free recipe!
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Directions

Part One
1. Place the black-eyed peas, onions, carrots and bay leaves in a large pot. Cover with about three inches of water (you’ll need about 2 quarts). Put the pot over high heat, bring to a simmer, then turn the burner to medium-low and continue to cook until the beans are tender, about 1 hour. When beans are done, remove about one cup of the cooking liquid. Remove the bay leaves and discard.
Part Two
1. In a separate sauté pan heat olive oil over medium heat. Add the garlic, onion and red pepper and sauté for about 3 minutes.
2. Add the cumin, smoked paprika, red pepper flakes and black pepper to onion mixture and stir to combine. Add the can of diced tomatoes.
Part Three
1. Add this mixture back to pan of black-eyed peas along with the spinach and cook to heat through. Simmer, uncovered, for about 5 minutes to slightly thicken. Serve with cooked brown rice.

Per serving (1 cup): 141 calories, 2g fat, 25g carbohydrates, 5g protein, 
192mg sodium, 5g fiber
 

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