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Sweet and Sour Black-Eyed Peas

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Susan Riles Strittmatter

"This has become my new go-to recipe for black-eyed peas. I'm a Southern girl and never thought I would be able to stray from the tried and true meat-seasoned version, but this one wins! Delicious and low fat."
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1 h 17 m servings 481 cals
Original recipe yields 4 servings

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  1. Heat oil in a large saucepan over medium-high heat. Add onions; saute until softened and translucent, 5 to 7 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Add water, black-eyed peas, vinegar, sugar, salt, and red pepper flakes. Cook until peas are tender, 60 to 90 minutes.


  • Cook's Note:
  • You can use either fresh or frozen black-eyed peas.

Nutrition Facts

Per Serving: 481 calories; 8.3 g fat; 77.5 g carbohydrates; 27.1 g protein; 0 mg cholesterol; 607 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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