Peas and Grits

2
Kristal 11

"These down-home Bahamian style peas and grits are traditionally served with fried fish."

Ingredients

50 m servings 524 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 97g
  • 31%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper and thyme; cook and stir until tender and starting to brown. Mix in the tomato paste and tomato sauce and reduce heat to low. Season with seasoned salt, salt and pepper. Simmer for a few minutes, then stir in the black-eyed peas and simmer for a few minutes more. Pour in the water and bring to a boil.
  2. When the mixture boils, stir in the grits and return to a boil, then cover, reduce heat to low and cook for 20 to 30 minutes.

Reviews

2

Good with lots of modifications. I used 8 oz of tomato sauce, 4 oz of tomato paste, 6 cups of chicken broth in substitution for water, orange bell pepper, 2 tsp of fresh thyme, a pinch of cayenn...

Black eyed peas may be good, but my Bahamian family uses pigeon peas. Yum!