Black-Eyed Peas and Okra
This savory recipe has roots across the Atlantic, originating in Ghana and traveling to the crock pots of southern cuisine. Named “Red Red” in Africa, this dish blends black-eyed peas, okra, and tomatoes in a spicy stew that warms the palate, as well as the soul.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 cup Onion Diced
- 1½ Tablespoons Garlic Chopped
- 3 cups Okra Fresh or frozen, cut into rounds
- 2 cups Corn Fresh or frozen
- 2 cups Black-Eyed Peas Cooked, or from a can (drained and rinsed)
- 2 Red Chili Peppers Fresh, small, chopped
- 1 cup Green Onion Diced
- 10 Cherry Tomatoes Halved
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
Equipment
- Stovetop
- Large Skillet
Instructions
- In a skillet, heat vegetable oil over medium heat. Add onion and garlic then cook until soft, about 5 minutes.
- Add okra, corn, black-eyed peas, and chilies then cook until black-eyed peas are tender about 20 minutes.
- Add green onion and cherry tomatoes, then cook an additional 5 minutes. Stir in salt and pepper.
Nutrition
Nutrition Facts
Black-Eyed Peas and Okra
Amount per Serving
Calories
198
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
401
mg
17
%
Potassium
580
mg
17
%
Carbohydrates
32
g
11
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
809
IU
16
%
Vitamin C
27
mg
33
%
Calcium
83
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black-Eyed Peas, Cherry Tomato, Cherry Tomatoes, Corn, Garlic, Garlic Cloves, Gluten Free, Green Onion, Green Onions, Oil, Okra, Onion, Onions, Red Chili Pepper, Vegan, Vegetarian