Black-eyed Peas and Brown Rice

For as long as I can remember we have had black-eyed peas on New Year’s Day for good luck. I was always told it was a Southern tradition. However, I just think they taste good and are good for you. To make the dish healthier I don’t add oil and use brown rice versus white. I also add whatever veggies I have on hand that I think will work to the pot. Today I had zucchini in the refrigerator so that went in. Here is what we had tonight for dinner for “good luck” because we can all use a little more of that.

Black-eyed Peas and Brown Rice
Serves 6 generously

Ingredients:

1 pound dried black-eyed peas, picked through and soaked for a couple of hours
3 bay leaves
Water to cover the peas
28 ounces canned diced tomatoes
1 red onion, thinly sliced
5 cloves garlic, peeled and thinly sliced
½ teaspoon cumin seed
1 teaspoon chili powder
½ teaspoon thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes, or to taste
2 cups red bell pepper, finely diced
4 cups zucchini, finely diced
1 lime, zested and juiced
1 cup brown basmati rice
2 cups water

Directions:

Cook the black-eyed peas and bay leaves in water until tender (about 30 minutes). Add the tomatoes, red onion, garlic, cumin, chili powder, thyme, salt, black pepper, crushed red pepper flakes, bell pepper, and zucchini and cook until the rice is ready.

While the peas cook combine the rice and water and cook covered at a simmer for 40 minutes. Allow to stand 10 minutes after the water has evaporated and then uncover and fluff with a fork.

When you are ready to serve add the lime zest and juice to the peas and stir to combine. Serve the peas with a scoop of rice on top.

Nutritional Information:

Amount Per Serving
Calories - 378.34
Calories From Fat (6%) - 21.17

Total Fat - 2.52g
Saturated Fat - 0.53g
Cholesterol - 0mg
Sodium - 232.42mg
Potassium - 1184.28mg
Total Carbohydrates - 73.76g
Fiber - 16.55g
Sugar - 12.39g
Protein - 18.81g

Comments:

We had this tonight with a nice green salad on the side and were very satisfied. The combination of beans and rice is something we find to be very filling.

Each serving of this meal contains approximately 2,400IU of vitamin A, 75mg of vitamin C, 110mg of calcium, 6mg of iron, 425mcg of folate, 450mg of phosphorus, 175mg of magnesium, 3mg of zinc and 12mcg of selenium. Pretty darn good for fewer than 400 calories.

I added the lime juice at the end for acidity to reduce the need for additional sodium. The lime zest was also added for freshness. Fresh herbs would make a nice addition before serving (either cilantro or parsley).

Unrelated note:

I have an interesting salad to post tonight that I think you will enjoy. The flavors are unusual but are nice together and very aromatic. I will be back with that recipe in the next hour or so.