Black-Eyed Peas with Jalapeno and Tomatoes

Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, Category: Heart-Smart, Side Dish, Diabetic

Ingredients:

• 1 Tbsp canola oil 15 mL
• 1 cup diced onions 250 mL
• 1 medium jalapeno, cut into thinly sliced rounds (with seeds) 1
• 1 cup water 250 mL
• 1 pkg (10 oz/300g) frozen black-eyed peas 1
• 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

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat. Immediatley reduce heat to medium, add onions and jalapeno, and coof 3-4 minutes or until beginning to turn golden. Add water; bring to a boil over high heat. Add peas, 1 tsp (5 mL) vinegar, and thyme. Return to a 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.

 Yield: 4 servings. Serving size: 1/2 cup (125 mL).

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.

Exchanges:

1 starch

1 vegetable

1 fat

	Per 4 servings. Servings size (1/2 cup/125 mL) Calories 155 Total Fat 4 g Saturated Fat 0.4 g Cholesterol 0 mg Sodium 305 mg Carbohydrates 24 g Fiber 5 g Protein 7 g