Nutritional Info

Nutrition Facts

Serving Size 1 (846g)

Calories 1190
Calories from Fat 419 (35%)
Amount Per Serving %DIV
Total Fat 46.6g 72%
Saturated Fat 20.8g 104%
Monounsaturated Fat 17.2g
Polyunsaturated Fat 8.6g
Trans Fat 0.0g
Cholesterol 549.8mg 183%
Sodium 2220.8mg 97%
Potassium 1231mg 26%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 169.1g 338%

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Recipe Description
The black-eyed pea is actually a bean. This preparation is almost as traditional as red beans and rice in the south. Black-eyed peas, red beans, white beans and navy beans can all be cooked in similar fashion. Experiment based on your taste preferences.
Prep time
20 min
Cook time
2 hr 26 min
Ready In
2 hr 46 min


Serves Tool

Serves To:USMetric
4 Tablespoon(T)  salt
10 Cup(c)  water
1 Pound(lb)  pickled pigs' tails
1/4 Cup(c)  oil
1   large onion, chopped
2 Clove(clv)  garlic, minced
3   bay leaves
10 Cup(c)  water
1 Tablespoon(T)  butter
1 Teaspoon(t)  black pepper, ground
2 Cup(c)  rice
8 Ounce(oz)  black-eyed peas


In a heavy saucepan, add 2 tablespoons salt to 1 1/2 quarts water (or enough water to cover the pigs' tails) and bring to a boil. Add the pigs' tails and boil for 2 minutes. Remove the pigs' tails from the water and chop into pieces 1 inch thick. Set aside. Heat the oil in a large heavy pot and add the chopped onions and blanched pigs' tail pieces. Saute together until all begins to color. Add the garlic, peas, bay leaves and water. Season with salt and pepper and simmer slowly for 1 1/2 to 2 hours, or until the peas are completely cooked and the sauce is thick. While the beans are simmering prepare the rice. Put 4 cups water in a pot to boil. Add 1 teaspoon salt and 1 tablespoon butter. Add 2 cups rice, cover and simmer for 20 minutes or until the rice is cooked and all the liquid is absorbed. Serve the peas and pigs' tails ladled over the rice.

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