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Peas and Grits

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Kristal

Kristal

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

yungmama
3

yungmama

6/20/2012

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 cayenne pepper and a 1/4 cup of grated parmesean cheese. Not sure how she got her measurements. If I had only used 4 cups of liquid it would have dried up and burned within minutes. Made at least 8 servings..

Ms. Gail
1

Ms. Gail

6/17/2014

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

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