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Savory Black-Eyed Peas with Bacon

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By Betty Crocker Kitchens
Updated Jun 12, 2008
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A volume of veggies adds a delicious twist to this skillet dish.

Savory Black-Eyed Peas with Bacon

  • Prep Time 10 min
  • Total 1 hr 10 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 slices bacon, cut into 1-inch pieces
  • 2 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
  • 1 cup dried black-eyed peas, sorted and rinsed
  • 2 medium celery stalks, sliced (1 cup)
  • 1 large onion, chopped (1 cup)
  • 1 1/2 tablespoons chopped fresh savory leaves or 1 1/2 teaspoons dried savory leaves
  • 1 garlic clove, finely chopped
  • 3 medium carrots, thinly sliced (1 1/2 cups)
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
  • Step 
    2
    Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
  • Step 
    3
    Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

Nutrition

260 Calories
9 g Total Fat
19 g Protein
36 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
80
Total Fat
9 g
Saturated Fat
4 g
Cholesterol
20 mg
Sodium
720 mg
Potassium
840 mg
Total Carbohydrate
36 g
Dietary Fiber
11 g
Protein
19 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
38%
38%
Calcium
16%
16%
Iron
22%
22%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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