Recipes

Southwestern Black-Eyed Peas

Prep time: 15 minutes; Broil: 10 minutes

Makes 6 servings, about 1/2 cup each

1 can (15 to 16 ounces) black-eyed peas, rinsed and drained

1 tablespoon vegetable oil

1 cup sliced okra

1 small onion, chopped (about 1/2 cup)

½ teaspoon salt

¼ teaspoon red pepper sauce

2 garlic cloves, crushed

1 tablespoon fresh cilantro, chopped

1 small tomato, seeded and chopped

Heat oil in skillet over medium heat.  Cook okra, onion, pepper sauce, and garlic in oil about 5 minutes, stirring occasionally until onion is tender.  Stir in cilantro, tomato, and beans.  Cook, stirring until hot. 

1 serving:  Calories 85; Fat 3g; Cholesterol 0mg; Sodium 180mg; Carbohydrate 16g (Dietary fiber 6g); Protein 5g

Click here for more recipes

The Bariatric Center at

Ball Memorial Hospital

2401 W. University Ave.

Muncie, IN  47303-3499

(765) 747-4410