Pink-Eyed Peas with Smoked Paprika

By dashy_65

Alison Ashton, Cooking Light

JULY 2007

Ingredients

• 3 cups fresh pink-eyed peas (about 1 pound)
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 3 cups organic vegetable broth (such as Swanson Certified Organic)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Spanish smoked paprika

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Sort and wash peas.

Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.

147 cal, 3.3g fat, 3.6g protein, 6g fiber, 453mg sod