Black-Eyed Peas with Bulgur and Tomatoes

1. 1

   Boil 1 cup water.

2. 2

   Pour the water over the bulgur in a heatproof container.

3. 3

   Cover and let stand until the water is absorbed, about 30 minutes.

4. 4

   Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.

5. 5

   Heat the oil in a stir-fry pan or wide skillet.

6. 6

   Add the garlic and saute over low heat until golden, about 2 minutes.

7. 7

   Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas.

8. 8

   Bring to a simmer over medium heat, and stir in the cooked bulgur.

9. 9

   Season to taste with salt and pepper.

10. 10

    Cook for another 5 minutes, and serve.

11. 11

    Black-Eyed Peas with Bulgur and Tomatoes (this page)

12. 12

    Corn Slaw (page 34)

13. 13

    Steamed broccoli or green beans

14. 14

    or

15. 15

    Contemporary Creamed Spinach (page 212)

16. 16

    Calories: 253

17. 17

    Total Fat: 5g

18. 18

    Protein : 9g

19. 19

    Carbohydrate: 39g

20. 20

    Cholesterol: 0mg

21. 21

    Sodium: 194mg

* Per serving · 4 servings · Values may vary.

No additional tips available.