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
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
-
Step1Cook 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.
-
Step2Heat 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).
-
Step3Stir 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;Tips from the Betty Crocker Kitchens
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