Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Catégorie: Plats d’accompagnement, Diabétique, Santé du cœur

Black-Eyed Peas with Jalapeno and Tomatoes

Blacked-eyed peas are generally cooked with bacon, but you won't miss it in this recipe because of the seasonings. It's "thyme" to enjoy these peas without bacon.

Black-Eyed Peas with Jalapeno and Tomatoes


  • 1 Tbsp canola oil 15 mL
  • 1 cup diced onions 250 mL
  • 1 medium jalapeno, cut into thinly sliced rounds (with seeds)
  • 1 cup water 250 mL
  • 1 pkg (10 oz/300g) frozen black-eyed peas
  • 1 Tbsp cider vinegar 15 mL
  • 1/4 tsp dried thyme leaves 1 mL
  • 1/2 cup diced tomato 125 mL
  • 1/2 tsp salt 2 mL


  • 1. Heat canola oil in large saucepan over medium-high heat. Immediately reduce heat to medium, add onions and jalapeno, and cook 3-4 minutes or until beginning to turn golden. Add water; bring to boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to boil.
  • 2. Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 tsp (10 mL) vinegar, and salt.
  • Fresh tip: Wearing gloves when handling jalapenos or other hot peppers protects your hands and eyes from coming into contact with pepper substances that can cause a burning sensation.


4 servings


1/2 cup (125 mL)


Per Serving

Lipides4 g
Gras saturés0.4 g
Cholestérol0 mg
Glucides24 g
Fibres5 g
Protéines7 g
Sodium305 mg