Black Eyed Peas with Turkey Kielbasa and Rice

My sister and I lived in Florida for a long time and we kind of adapted to some of the fun southern traditions for the New Year. Some of the southern traditions on the first day of the New Year were to eat black-eyed peas for luck, eat something green for money, and never do your laundry on this day as it is bad luck. Isn’t that a hoot! I changed the tradition a little bit – well no a lot — to reflect a healthier version for us. I made this on New Year’s Day

Black Eyed Peas with Turkey Kielbasa & Rice
Created recipe on 01/01/2010

2 cans (15 ounces) organic black eyed peas (drained and rinsed)
1 package 12 oz smoked fresh turkey kielbasa (cut into cubes)
(I purchased mine from Trader Joe’s because there are no preservatives or sodium nitrates in the meat. Another reason is the sausage is only 3.5 grams of fat which I love!)
2 cups White Basmati rice
(Rinsed and picked through for any foreign objects and until the water runs clear)
3 celery stalks chopped
3 large carrots chopped
1 bunch green onions chopped (bunch means 4 or 5 in one)
Handful fresh parsley coarsely chopped (handful is about 3 tablespoons)
1 medium onion peeled and chopped
3 to 4 tablespoons extra virgin olive oil – basically enough to coat the bottom of a 12” pan
3 cups organic chicken broth (I love the Pacific Foods chicken broth it has so much flavor)
1 cup water

Pre-heat olive oil in a 12” pan over medium high heat.  Make the sofrito (tho free toe) that consists of the celery, carrots, green onions, parsley, and onion cooked until the vegetables are medium cooked.

Sofrito for Black Eyed Peas recipe

Add the rinsed black eyed peas to the sofrito mixture along with the smoked turkey kielbasa, chicken broth, water, and cleaned rice.  Cover and cook until all the liquid is evaporated and rice is cooked through.

Black Eyed Peas with Rice Turkey Kielbasa

A nutrition note: Black Eyed Peas are also called cowpeas. They are a great source of magnesium, iron, foliate and protein. Very low in fat, for ½ cup serving 1.73 grams of fat and 8.9 grams of fiber

Bowl of Black Eyed Peas with Rice and Turkey Sausage

I serve this dish with a salad that I call “Green Money ala Salad” which consists of chopped golden delicious apples, smoked Gouda cheese, and toasted walnuts with baby spinach salad and sweet honey mustard dressing.  Enjoy!

Green Money ala Salad

Cooking Tip: If you prefer to use dried black eyed peas, a 16 oz bag of black eyed peas need to be soaked overnight in a pot of water. Drain the water in the morning and cook the black eyed peas in a fresh pot of salted water for about 1 to 1-1/2 hrs on medium heat until soft to eat like the canned version. Use what is needed for a recipe and freeze the rest – the cooked black eyed peas will last about 6 months in freezer.

CLICK HERE TO PRINT THE RECIPE

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One Response

  1. This is the 2nd blog, of yours I personally checked out.
    Nevertheless I actually like this specific one,
    “Black Eyed Peas with Turkey Kielbasa and Rice | Simply Healthy Cooking” the best.
    Thanks -Demi

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