Katie Lee's Lucky Beans
“Some people put bacon in their Hoppin’ John, but we never did when I was a child. This recipe really lets the beans shine.”
1 Tbsp olive oil 1 medium onion, diced 1 red bell pepper, diced 2 garlic cloves, minced 2 15-oz. cans black-eyed peas, rinsed and drained 1/4 cup vegetable broth or water 1 tsp salt 1/2 tsp freshly ground black pepper 2 green onions, thinly sliced 1/4 cup flat-leaf parsley, minced Cooked rice Shredded white cheddar Hot sauce (optional)
1. Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.
2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.
3. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.
Serves 6. Per serving (before cheese, rice, and hot sauce): 170 calories, 3g fat, no cholesterol, 420mg sodium, 31g carbs, 5g protein.
Lee Traditions Katie's Cooking Tip & New Year's Tradition:
* “Don’t overcook the beans; I use canned black-eyed peas, which don’t require a lot of cooking time. You can also add spices: Curry or Italian blends work well.”
* “My mother and I always took walks together on New Year’s Day. Now that I live at the beach, I’m going to pick up one special shell and write the year on the back for a new collection.”