BLACK-EYED PEAS WITH BULGUR AND TOMATOES

Black-Eyed Peas with Bulgur and Tomatoes image

Yield 6 servings

Number Of Ingredients 6

1/2 cup raw bulgur
2 tablespoons light olive oil
3 to 4 garlic cloves, minced
One 28-ounce can low-sodium stewed tomatoes, with liquid
Two 16-ounce cans black-eyed peas, drained and rinsed
Salt and freshly ground pepper to taste

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