Cajun Black Eyed Peas Pasta
An easy, budget and kid friendly dish sure to bring you health and wealth in the coming year.
Servings: 6
Calories: 440kcal
Ingredients
- ½ white onion diced
- 2 cloves garlic minced
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 2 ribs celery diced
- ¼ cup vegetable broth or water
- 1 can (28 ounces) crushed tomatoes
- 1 ½ tablespoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons liquid smoke
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 teaspoon cayenne pepper optional
- 2 ½ cups cooked black eyed peas
- 1 cup leafy greens chopped (collard greens, kale, spinach, etc), optional
- 16 ounces long noodles cooked according to package directions (or pasta of choice...or rice) (gluten free noodles if desired)
Instructions
- In a large deep skillet over medium heat, sauté the onion, garlic, peppers and celery until softened, about 7 to 9 minutes.
- Add the crushed tomatoes and spices, turn down heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Add the cooked black eyed peas and greens, if using, and simmer another 5 minutes to heat through.
- Serve over pasta (or rice).
Notes
~I cook dried black eyed peas in my instant pot in about 17-18 minutes with a 10 minute release. You could also use already cooked canned black eyed peas if you prefer.
~This would also be delicious served over rice instead of noodles.
~Feel free to add a cup of chopped greens, like collard greens or kale, in the last few minutes of cooking.
Nutrition
Calories: 440kcal | Carbohydrates: 86g | Protein: 19g | Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 738mg | Potassium: 706mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2450IU | Vitamin C: 59.4mg | Calcium: 80mg | Iron: 6.7mg