Black-Eyed Peas with Jalapeno and Tomatoes
INGRÉDIENTS
- 1 Tbsp canola oil 15 mL
- 1 cup diced onions 250 mL
- 1 medium jalapeno, cut into thinly sliced rounds (with seeds)
- 1 cup water 250 mL
- 1 pkg (10 oz/300g) frozen black-eyed peas
- 1 Tbsp cider vinegar 15 mL
- 1/4 tsp dried thyme leaves 1 mL
- 1/2 cup diced tomato 125 mL
- 1/2 tsp salt 2 mL
PRÉPARATION
- 1. Heat canola oil in large saucepan over medium-high heat. Immediately reduce heat to medium, add onions and jalapeno, and cook 3-4 minutes or until beginning to turn golden. Add water; bring to boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to boil.
- 2. Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 tsp (10 mL) vinegar, and salt.
- Fresh tip: Wearing gloves when handling jalapenos or other hot peppers protects your hands and eyes from coming into contact with pepper substances that can cause a burning sensation.
RENDEMENT
4 servings
PORTION
1/2 cup (125 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 155 |
| Lipides | 4 g |
| Gras saturés | 0.4 g |
| Cholestérol | 0 mg |
| Glucides | 24 g |
| Fibres | 5 g |
| Protéines | 7 g |
| Sodium | 305 mg |
