Cooking for Diabetics
Diabetic Black-eyed Peas Dish
. 1 cup dried black-eyed peas
. 2 tablespoons olive or canola oil
. 2 each large onions and carrots, coarsely chopped
. 4 stalks celery, coarsely chopped
. 2 cloves garlic, finely chopped
. 3 cups vegetable stock
. 8 ounces each potatoes and turnips, peeled and cubed
. 1/2 teaspoon each dried thyme and rosemary
. 1/8 teaspoon each salt and pepper
.
Soak peas overnight and drain.
In a deep pan heat oil and sautee onions, carrots, celery, and garlic for 5 to 8 minutes.
Add 1 quart water and the stock to the pan with the peas, potatoes, turnips, and herbs. Bring the mixture to a boil and boil 10 minutes.
Partially cover casserole and simmer 45 minutes or until peas are tender.
Uncover, season with salt and pepper, and simmer about 10 minutes longer.
Per serving
Calories 340, Saturated Fat 1g,
Total Fat 7g, Sodium 154mg,
Cholesterol 0mg, Protein 15g,
Carbohydrate 57g, Fiber 18g.