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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 253 |
| % Daily Value |
Total Fat 10g | 36% |
Saturated Fat g | % |
Total Carbohydrate 36g | 57% |
Dietary Fiber 9g | 14% |
Sugars 6g | 9% |
Protein 6g | 9% |
Vitamin C | 7% |
Calcium | 23% |
Iron | 11% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
15 min. |
25 min. |
6 |
253 |
Pink Eyed Peas (Pink-Eyed Purple Hulls)
Move over black-eyed peas, a sweeter, pink-eyed pea is in season and ready to pop some flavor into your diet!
Ingredients:
Vinegar mix: |
2 tbsp. of rice vinegar |
2 scallions finely chopped |
1/2 or 1 small red hot pepper |
2 garlic cloves minced |
2-3 cups of cooked pink-eyed peas (easy to prep by can or if grown/purchased fresh cook in 6 cups of boiling water for 10 mins.) Rinse in cold water well. |
Seasoning and wet ingredients: |
1/4 cup of olive oil |
1 tbsp of lemon zest |
1 large clove minced |
Pink Himalayan salt or Kosher salt to taste |
1/2 tbsp. of black pepper |
1 tbsp. of minced Thai basil leaves |
1 tsp. of fresh thyme leaves |
Instructions:
1 | In a small saucepan on medium-high heat add the vinegar mix and cook for 5 mins. Set to the side to cool. |
2 | In a medium-large bowl add the cooked pink-eyed peas along with the seasonings and wet ingredients. Mix well. Serve warm or at room temperature. |
Cook's Tips:
You can puree this dish to make a savory snack spread, make veggie burgers/fritters, or spoon it over fish and poultry.