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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Active Time:30 minsSoak Time:8 hrsTotal Time:1 hr 30 minsServings:8Jump to Nutrition Facts
Active Time:30 minsSoak Time:8 hrsTotal Time:1 hr 30 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Soak Time:8 hrs
Soak Time:
8 hrs
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupdried Sea Island Red Peasorblack-eyed peas, picked over, soaked overnight2tablespoonsavocadoorcanola oil2 ½cupsokra, sliced 1/2-inch-thick on the bias1tablespoonunsalted butter1tablespoonextra-virgin olive oil1cupfinely diced sweet onion1smallred bell pepper, finely diced1smallorange bell pepper, finely diced1cupcorn kernels, thawed if frozen1smalltomato, diced1teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1cupdried Sea Island Red Peasorblack-eyed peas, picked over, soaked overnight
2tablespoonsavocadoorcanola oil
2 ½cupsokra, sliced 1/2-inch-thick on the bias
1tablespoonunsalted butter
1tablespoonextra-virgin olive oil
1cupfinely diced sweet onion
1smallred bell pepper, finely diced
1smallorange bell pepper, finely diced
1cupcorn kernels, thawed if frozen
1smalltomato, diced
1teaspoonsalt
½teaspoonground pepper
DirectionsDrain peas and rinse. Place the peas in a large pot, cover with water and bring to a boil over high heat. Adjust heat to maintain a simmer and cook, covered, until tender, about 1 hour.Reserve 1 cup of the cooking liquid; drain the peas. Set aside.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfMeanwhile, heat avocado (or canola) oil in a large skillet over medium-high heat. Add okra and cook, turning as needed, until browned and tender, about 5 minutes. Transfer to a plate and keep warm.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfAdd butter and olive oil to the skillet. Add onion; cook, stirring frequently, until browned on the edges, about 3 minutes. Add bell peppers; cook, stirring occasionally, until the vegetables are soft and browned, about 2 minutes. Add corn; cook, stirring occasionally, for 5 minutes. Add the reserved pea cooking liquid and tomatoand bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Sir in the peas, salt and pepper; cook until the peas are heated through, about 2 minutes. Serve topped with the okra.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfOriginally appeared: EatingWell.com, August 2023
Directions
Drain peas and rinse. Place the peas in a large pot, cover with water and bring to a boil over high heat. Adjust heat to maintain a simmer and cook, covered, until tender, about 1 hour.Reserve 1 cup of the cooking liquid; drain the peas. Set aside.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfMeanwhile, heat avocado (or canola) oil in a large skillet over medium-high heat. Add okra and cook, turning as needed, until browned and tender, about 5 minutes. Transfer to a plate and keep warm.Photographer: Fred Hardy, Food Stylist: Jennifer WendorfAdd butter and olive oil to the skillet. Add onion; cook, stirring frequently, until browned on the edges, about 3 minutes. Add bell peppers; cook, stirring occasionally, until the vegetables are soft and browned, about 2 minutes. Add corn; cook, stirring occasionally, for 5 minutes. Add the reserved pea cooking liquid and tomatoand bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Sir in the peas, salt and pepper; cook until the peas are heated through, about 2 minutes. Serve topped with the okra.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
Drain peas and rinse. Place the peas in a large pot, cover with water and bring to a boil over high heat. Adjust heat to maintain a simmer and cook, covered, until tender, about 1 hour.Reserve 1 cup of the cooking liquid; drain the peas. Set aside.
Meanwhile, heat avocado (or canola) oil in a large skillet over medium-high heat. Add okra and cook, turning as needed, until browned and tender, about 5 minutes. Transfer to a plate and keep warm.
Add butter and olive oil to the skillet. Add onion; cook, stirring frequently, until browned on the edges, about 3 minutes. Add bell peppers; cook, stirring occasionally, until the vegetables are soft and browned, about 2 minutes. Add corn; cook, stirring occasionally, for 5 minutes. Add the reserved pea cooking liquid and tomatoand bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Sir in the peas, salt and pepper; cook until the peas are heated through, about 2 minutes. Serve topped with the okra.
Originally appeared: EatingWell.com, August 2023
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Nutrition Facts(per serving)169Calories7gFat21gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
