Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

　　

Ingredients

6 servings

　　1/2 cup raw bulgur

　　2 tablespoons light olive oil

　　3 to 4 garlic cloves, minced

　　One 28-ounce can low-sodium stewed tomatoes, with liquid

　　Two 16-ounce cans black-eyed peas, drained and rinsed

　　Salt and freshly ground pepper to taste

　　

Step 1

Boil 1 cup water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.

　　

Step 2

Heat the oil in a stir-fry pan or wide skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.

　　

Step 3

Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas. Bring to a simmer over medium heat, and stir in the cooked bulgur.

　　

Step 4

Season to taste with salt and pepper. Cook for another 5 minutes, and serve.

　　

Menu

Step 5

Black-Eyed Peas with Bulgur and Tomatoes (this page)

　　

Step 6

Corn Slaw (page 34)

　　

Step 7

Steamed broccoli or green beans

　　

Step 8

or

　　

Step 9

Contemporary Creamed Spinach (page 212)

　　

nutrition information

Step 10

Calories: 253

　　

Step 11

Total Fat: 5g

　　

Step 12

Protein : 9g

　　

Step 13

Carbohydrate: 39g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 194mg

　　The Vegetarian 5-Ingredient Gourmet