Today we have another great recipe from the cookbook Soulful Recipes. The recipe book also has a cool spotlight with information about our featured folate-rich vegetable, blackeye peas. As they say, “blackeye peas originated in Africa and are one of the most ancient vegetables. Although they are a Southern favorite, more blackeye peas are grown in California than in any other state. One cup of cooked blackeye peas is an excellent source of fiber, iron, vitamin K, thiamin, folate, and magnesium. One cup of booked blackeye peas is also a source of zinc and potassium.”
I’ve also read that blackeye peas are traditionally cooked on New Years Day for good luck. Sounds delicious! Has anyone ever done this?
Dirty Rice and Blackeye Peas
Makes 9 servings
- 2 ½ cups fat free, low-sodium vegetable broth
- 2 bay leaves
- 1 ¾ cups long grain rice
- 2 cups frozen blackeye peas
- Nonstick cooking spray
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- ½ cup finely chopped bell pepper
- 1 tablespoon Soulful Seasoning (Click here for recipe on page 34)
- 6 ounces (about 2 patties) Turkey Apple Sausage
- 2 cloves garlic, finely chopped
- ½ tablespoon dried parsley
- ½ teaspoon dried oregano
- In a large skillet, combine vegetable broth and bay leaves; bring to a boil.
- Add rice and blackeye peas to broth and cover.
- Reduce heat to simmer until all liquid is absorbed, about 18 to 20 minutes.
- Remove bay leaves and place cooked rice and blackeye peas in a large bowl.
- Spray a nonstick skillet with cooking spary and heat over medium-high heat. Add onion, celery, bell pepper, Soulful Seasoning, turkey apple sausage, garlic, parsley, and oregano.
- Sauté until sausage is thoroughly cooked, about 5 minutes.
- Combine with rice and blackeye pea mixture. Serve while hot.