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.

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.

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

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!

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.