Black-Eyed Peas And Mushrooms

By á-174942

Ingredients

• 1 carton pre-soaked black-eyed peas - (11 oz)
• 2 cups water
• Salt to taste
• 2 tablespoons butter
• 3/4 pound mushrooms quartered
• 2 garlic cloves minced
• Freshly-ground black pepper to taste
• 2/3 cup chopped parsley
• 1 tablespoon lemon juice

Preparation

Step 1

Drain peas and combine in small saucepan with water and 1 teaspoon salt. Bring to simmer and cook until just tender, 15 to 20 minutes.

Melt butter in nonstick skillet over high heat. When butter has foamed and foam has receded, add mushrooms. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add garlic and cook, stirring, until very fragrant, 2 to 3 minutes.

When peas are done, drain and add to mushrooms. Stir together and season to taste with salt. Add healthy grind of pepper. Add parsley and stir well, then add lemon juice. Taste and adjust seasoning; mixture may need a little more lemon juice.

This recipe yields 6 servings.

Each serving: 95 calories; 275 mg sodium; 14 mg cholesterol; 5 grams fat; 12 grams carbohydrates; 3 grams protein; 0.87 gram fiber.