nutritional information

Per SERVING:

  • Calories: 251
  • Protein: 12 g
  • Total Fat: 5 g
  • Saturated Fat: 5 g
  • Carbohydrates: 42 g
  • Sodium: 616 mg
  • Fiber: 9 g
  • Sugar: 4 g
Vegan

Prosperous Black-Eyed Peas with Herbs and Vegetables

Prosperous Black-Eyed Peas with Herbs and Vegetables

Serves 6

If you like, add some slices of browned soy “sausage” to the mixture at the end.
  • 1 ½ cups black-eyed peas, sorted and rinsed
  • 4 cloves garlic, crushed (4 tsp.)
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 ½ tsp. salt
  • 4 medium carrots, peeled and cut into ½-inch dice
  • ½ lb. rutabaga, peeled and cut into ½-inch dice
  • ½ lb. parsnips, peeled and cut into ½-inch dice
  • 2 Tbs. olive oil
  • 1 medium red onion, diced
  • 2 tsp. fresh lemon juice
  • ¼ cup chopped fresh parsley
  1. Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp. salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.
  2. Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs. oil, 1/2 tsp. salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.
  3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.
January 2006

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comments

fairly good but time consuming. My DH didn't like it. For a mom of a 4 yr old it was too much time.

Jacqui - 2012-08-29 04:16:05

I love this recipe!!!! I've been eating this for about 2 years now...and I enjoy the warmness from the herbs and the fact its so satisfying like a bowl of chili, but no meat!!! This is a family favorite as well!!!

Christine - 2010-11-04 11:42:17

I love the recipe!!! It's such a wonderful meal for those fall/winter months...and its so filling!! This is for certain a recipe I will always have in my collection!!

Christine - 2009-11-19 15:31:06

From Nancy: Haven't tried it yet, but is it easy to substitute either frozen or canned black-eyed peas for the dried ones?

Anonymous - 2011-09-18 18:20:50

Just made this today. A little labor and time intensive, but the vibrant herb flavors and the sweetness of the parsnips paired with the lemon juice make it worth it! Mine looks like a pan of brown mush, though -- certainly not like the picture. Would like to find a way to make it more visually appealing. I do think 40 minutes is too long for the peas, and I worked too hard at getting the veggies in a small and uniform dice. Will reduce the time and effort for both next time -- but there will definitely be a next time! For the person who asked about frozen or canned peas . . . the thing that makes this recipe so wonderful is the fresh herbs (don't substitute!) I would guess that frozen would work fine since they would simmer with the herbs for about the same length of time, but canned would deny you the experience of these flavors because you wouldn't cook them long. Just my two cents'.

Jill - 2012-02-15 00:50:26