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    You are in: Home / Recipes / Black-Eyed Pea Stew With Rice Recipe
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    Black-Eyed Pea Stew With Rice

    Black-Eyed Pea Stew With Rice. Photo by dicentra

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 52 mins

    30 mins

    1 hrs 22 mins

    KittyKitty's Note:

    This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.

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    Units: US | Metric


    1. 1
      Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
    2. 2
      Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
    3. 3
      Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
    4. 4
      Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.

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    Ratings & Reviews:

    • on September 18, 2007


      This is great! What a wonderful fall stew. Very filling and tasty. I only used 2 cans of black eyed peas. I froze the leftovers (without the rice - frozen seperately) and will have this for lunches or quick dinners this fall.

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    Nutritional Facts for Black-Eyed Pea Stew With Rice

    Serving Size: 1 (4475 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 319.5
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 2.9 g
    Cholesterol 60.7 mg
    Sodium 1087.7 mg
    Total Carbohydrate 26.9 g
    Dietary Fiber 6.7 g
    Sugars 1.9 g
    Protein 29.3 g

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