BLACK-EYED PEAS WITH BULGUR AND TOMATOES
Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil 1 cup water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
- Heat the oil in a stir-fry pan or wide skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.
- Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas. Bring to a simmer over medium heat, and stir in the cooked bulgur.
- Season to taste with salt and pepper. Cook for another 5 minutes, and serve.
- Black-Eyed Peas with Bulgur and Tomatoes (this page)
- Corn Slaw (page 34)
- Steamed broccoli or green beans
- or
- Contemporary Creamed Spinach (page 212)
- Calories: 253
- Total Fat: 5g
- Protein : 9g
- Carbohydrate: 39g
- Cholesterol: 0mg
- Sodium: 194mg
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