Black-eyed Peas, Ham and Rice Casserole
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Drain the black-eyed peas and place in a Dutch oven or large pan. Add 900ml|4 cups water and 1 teaspoon of salt. Bring to a boil; cover, reduce the heat, and simmer for 1 1/2 hours until tender.
2.
Place the ham hocks in a pan and cover with water. Bring to a boil; cover, reduce the heat, and simmer for about 40 minutes, until the meat is tender. Remove the meat from the bone and cut into dice.
3.
Add the ham, remaining water, the remaining salt, bacon, bay leaf, rice, onion and celery to the black-eyed peas and stir well. Bring to a boil; cover, reduce the heat, and simmer for about 30 minutes, until the rice is tender, stirring occasionally. Season to taste with salt and pepper.
4.
Heat the grill.
5.
Grill the bacon until crisp, then chop into pieces. Add to the black-eyed peas. Sprinkle with spring onions and serve immedieately.
