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Southern Black-Eyed Peas USDA Recipe for Child Care Centers

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 (No. 16 scoop) provides Legume as Meat Alternate: ½ oz meat alternate or Legume as Vegetable: ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time8 minutes
Cook Time15 minutes
Course: Main Course, Side Dish
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Main Dish (Entrée)
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans, Peas, and Lentils
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
25 Servings
Calories: 89

Ingredients

25 Servings

    Weight

    • 2 oz (4 slices) Turkey bacon, cured, chopped
    • 3 lb 5 oz *Black-eyed peas, low-sodium, canned, drained, and rinsed
    • - - OR
    • 3 lb 5 oz Black-eyed peas, dry, cooked
    • - - Water
    • - - Garlic powder
    • - - Onion powder
    • - - Sugar, granulated
    • - - Salt, table
    • - - Black pepper, ground
    • - - (Optional) Liquid smoke, hickory flavor recommended

    Measure

    • ½ cup Turkey bacon, cured, chopped
    • 2 qt ½ cup (⅔ No. 10 can) *Black-eyed peas, low-sodium, canned, drained, and rinsed
    • - - OR
    • 2 qt ½ cup Black-eyed peas, dry, cooked
    • 2 cup Water
    • 2 tsp Garlic powder
    • 1 tsp Onion powder
    • 1 Tbsp 1 tsp Sugar, granulated
    • 1 tsp Salt, table
    • ½ tsp Black pepper, ground
    • ½ tsp (Optional) Liquid smoke, hickory flavor recommended

    50 Servings

      Weight

      • 4 oz (8 slices) Turkey bacon, cured, chopped
      • 6 lb 10 oz *Black-eyed peas, low-sodium, canned, drained, and rinsed or
      • - - OR
      • 6 lb 10 oz Black-eyed peas, dry, cooked
      • - - Water
      • - - Garlic powder
      • - - Onion powder
      • - - Sugar, granulated
      • - - Salt, table
      • - - Black pepper, ground
      • - - (Optional) Liquid smoke, hickory flavor recommended

      Measure

      • 1 cup Turkey bacon, cured, chopped
      • 1 gal 1 cup (1¼ No. 10 can) *Black-eyed peas, low-sodium, canned, drained, and rinsed
      • - - OR
      • 1 gal 1 cup Black-eyed peas, dry, cooked
      • 1 qt Water
      • 1 Tbsp 1 tsp Garlic powder
      • 2 tsp Onion powder
      • 2 Tbsp 2 tsp Sugar, granulated
      • 2 tsp Salt, table
      • 2 tsp Black pepper, ground
      • 1 tsp (Optional) Liquid smoke, hickory flavor recommended

      -

      25 Servings

        Weight

        • 2 oz (4 slices) Turkey bacon, cured, chopped
        • 3 lb 5 oz *Black-eyed peas, low-sodium, canned, drained, and rinsed
        • - - OR
        • 3 lb 5 oz Black-eyed peas, dry, cooked
        • - - Water
        • - - Garlic powder
        • - - Onion powder
        • - - Sugar, granulated
        • - - Salt, table
        • - - Black pepper, ground
        • - - (Optional) Liquid smoke, hickory flavor recommended

        Measure

        • ½ cup Turkey bacon, cured, chopped
        • 2 qt ½ cup (⅔ No. 10 can) *Black-eyed peas, low-sodium, canned, drained, and rinsed
        • - - OR
        • 2 qt ½ cup Black-eyed peas, dry, cooked
        • 2 cup Water
        • 2 tsp Garlic powder
        • 1 tsp Onion powder
        • 1 Tbsp 1 tsp Sugar, granulated
        • 1 tsp Salt, table
        • ½ tsp Black pepper, ground
        • ½ tsp (Optional) Liquid smoke, hickory flavor recommended

        50 Servings

          Weight

          • 4 oz (8 slices) Turkey bacon, cured, chopped
          • 6 lb 10 oz *Black-eyed peas, low-sodium, canned, drained, and rinsed or
          • - - OR
          • 6 lb 10 oz Black-eyed peas, dry, cooked
          • - - Water
          • - - Garlic powder
          • - - Onion powder
          • - - Sugar, granulated
          • - - Salt, table
          • - - Black pepper, ground
          • - - (Optional) Liquid smoke, hickory flavor recommended

          Measure

          • 1 cup Turkey bacon, cured, chopped
          • 1 gal 1 cup (1¼ No. 10 can) *Black-eyed peas, low-sodium, canned, drained, and rinsed
          • - - OR
          • 1 gal 1 cup Black-eyed peas, dry, cooked
          • 1 qt Water
          • 1 Tbsp 1 tsp Garlic powder
          • 2 tsp Onion powder
          • 2 Tbsp 2 tsp Sugar, granulated
          • 2 tsp Salt, table
          • 2 tsp Black pepper, ground
          • 1 tsp (Optional) Liquid smoke, hickory flavor recommended

          Instructions

          • Heat a large stockpot over 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 until black-eyed peas have thickened.
            For 25 servings, simmer for 20 minutes.
            For 50 servings, simmer for 30 minutes.
            Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Serve ¼ cup (No. 16 scoop).
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          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 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
          Quick-Soak Method: Boil 1¾ qt 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 qt 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.

          Nutrition

          Serving: 0¼ cup (No.16 scoop) | Calories: 89 | Total Carbohydrate: 15g | Protein: 6g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 135mg | Dietary Fiber: 4g | Total Sugars: 2g | Calcium: 15mg | Iron: 1mg