Black-Eyed Peas and Sausage
Calories 223 (34% from fat)
Fat 8 gram
Saturated Fat 2.7 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 461 mg.
Carb. 23 gram
Fiber 6.6 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 14 gram
2 cups dried black-eyed peas
8 cups water
buttery cooking spray
1 package (8 oz.) vegetarian sausage links
(We used MorningStar Farms Sausage Links.)
1 tsp. vegetable oil
1.5 cups onion, chopped
1 green bell pepper, chopped
1 cup celery, sliced
3 cloves garlic (3 tsp.), minced
1/2 of a 14 oz. package andouille sausage links, sliced
(We used Johnsonville New Orleans Brand Andouille Recipe Smoked Sausage.)
1 can (15 oz.) no salt added tomato sauce
1 can (14.5 oz.) no salt added diced tomatoes, undrained
1 cup of water
This recipe requires that you do a quick soak of the black-eyed peas in advance. It's not your typical mushy franks and beans, but rather a hearty serving that's full of fiber.
1. Rinse the black-eyed peas and drain. Then put about 2 cups of the peas in a non-stick pot with 8 cups of water. Bring to a rapid boil and keep boiling for 2 minutes. Take peas off the heat and let sit for 1 hour. Drain the remaining water after the hour.
2. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 3-quart baking dish (or a 9.25 x 13.25 casserole dish) with buttery cooking spray. Pour the peas into the baking dish, even them out and set the dish aside.
3. Microwave the frozen MorningStar sausages for 1 minute, then cut them in half and set aside.
4. Warm a large non-stick frying pan over medium heat. Then add the vegetable oil, onion, bell pepper, celery and garlic. Cook for 3 minutes while stirring.
5. Add the MorningStar sausage and sliced andouille sausage to the pan. Cook for 2 minutes more while stirring. Then add the tomato sauce, the undrained diced tomatoes and water. Raise heat to medium-high and bring to a boil.
6. Pour the boiling tomato mixture over the black-eyed peas. Cover the dish tightly with foil and bake for 1 hour in the pre-heated oven. After 1 hour, remove the foil and bake for 20 to 30 minutes more, until the peas are tender. Stir every 10 minutes.
Yield: 8 Servings