Black-Eyed Peas
a recipe that serves 6 by
Ingredients:
1 tablespoon Canola oil
1 small celery stalk, finely chopped
1 small onion, finely chopped
2 tablespoon dried parsley
1/8 teaspoon sense table salt (33% less sodium)
1/2 teaspoon dried oregano
2 cans (15 ounces each) black-eyed peas, drained and rinsed
1/4 cup Real Bacon Bits by Hormel, 50% less fat
1 1/2 cups reduced-sodium, low fat chicken broth
white ground pepper to taste
1/4 teaspoon hot sauce, or to taste
Directions:
1. In a medium stockpot sprayed with pam, heat oil over medium. Add onion and celery to hot oil and saute until vegetables are soft, approximately 5 minutes.
2. Stir in oregano and parsley; add in black-eyed peas, salt and broth. Bring to a boil season with pepper, reduce to a simmer for 20 minutes. (Liquid should have reduced some and peas should be tender.)
3. Add hot sauce.
Notes:
Can serve over rice, but not necessary.