Pico Black-Eyed Peas

4.6

(11)

9 Reviews

2 Photos

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

Submitted by Anonymous

Published on April 3, 2019

Prep Time:

15 mins

Cook Time:

1 hr

Additional Time:

4 hrs

Total Time:

5 hrs 15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

pico de gallo:

3 tomatoes, diced
1 small onion, chopped
1 small jalapeno pepper, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced, or more to taste
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

Directions

Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

Nutrition Facts (per serving)

151	Calories
1g	Fat
28g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 151
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Sodium 109mg	5%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 10g	21%
Vitamin C 8mg	8%
Calcium 56mg	4%
Iron 4mg	20%
Potassium 572mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection