Southern Black-Eyed Peas USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
This is a flavorful southern dish that can be served as an entrée or as a side dish. Black-eyed peas are sometimes eaten on New Year's Day because they are believed to bring wealth and luck to those who eat them. The leaves of the plant can be harvested and cooked as well.
CACFP CREDITING INFORMATION
¼ cup provides legume as meat alternate: ½ oz equivalent meat alternate; or legume as vegetable: ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Quantity
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Ingredients
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Quantity
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)
*See Marketing Guide

Ingredients
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Quantity
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)
*See Marketing Guide

Ingredients
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Quantity
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)
*See Marketing Guide

Ingredients
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)

Quantity
 

  • 2 Tbsp (about 1 slice) Turkey bacon, cured, chopped
  • 2 cups (about 12½ oz) Black-eyed peas, low-sodium, canned, drained, and rinsed
  • - - OR
  • 2 cups Black-eyed peas, dry, cooked
  • ½ cup Water
  • ½ tsp Garlic powder
  • ¼ tsp Onion powder
  • 1 tsp Sugar, granulated
  • ¼ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • ⅛ tsp Liquid smoke, hickory flavor recommended (optional)
*See Marketing Guide

Instructions
 

  • Heat a small stockpot on medium heat. Add bacon, and cook for 3–4 minutes, until lightly brown.
  • Add the remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer uncovered for 8–10 minutes until black-eyed peas have thickened. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Serve ¼ cup.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Southern Black-Eyed Peas USDA Recipe for Family Child Care
Amount Per Serving 0 ¼ cup
Calories 89 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 2mg1%
Sodium 135mg6%
Total Carbohydrate 15g5%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 6g12%
Calcium 15mg2%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:
Tips for Soaking Dry Beans
1 lb dry black-eyed peas = about 2¾ cups dry or 7 cups cooked black-eyed peas.
Overnight Method: Add 1¾ qts cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ qts of water for each 1 lb of dry beans. Add beans, and boil for 2 minutes. Remove from heat, and allow to soak for 1 hour. Discard the water. Proceed with recipe.
Tips for Cooking Dry Beans
Once the beans have been soaked, add 1¾ qts of water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
Critical Control Point
Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume