Adobo Black-Eyed Peas

Studies show that if moms-to-be got the recommended dose of folate before and during early pregnancy, 70 percent of all neuraltube defects could be prevented. Best sources: fortified cereals, leafy greens, beans, asparagus, peanuts, oranges, Brussels sprouts, wheat germ, and the tasty building blocks found in this recipe - peas.

Adobo Black-Eyed Peas
Servings: 6 Prep 5 mins (not counting soaking) Cook 1 hr 15 mins Start to Finish 1 hr 20 mins


  • 11 dried black-eyed peas, soaked overnight
  • 2 olive oil
  • 1/2 diced onion
  • 1/2 diced red bell pepper
  • 2 chipotle peppers in adobo sauce plus 1 tablespoon adobo sauce
  • Pinch of salt and pepper
  • 1 15 ounce carton or jar fire-roasted tomatoes
  • 3/4 cup corn niblets
  • 4 handfuls baby spinach

Make It

1. Drain black-eyed peas. Combine peas and enough water to cover them in a medium pot. Bring to a boil over medium heat, skimming off any foam that may occur during cooking. Reduce heat and cook until tender (about an hour).

2. Heat olive oil in a skillet over medium heat. Add onions and cook until soft (about 4 minutes). Add red bell pepper, chipotle peppers (if you want a spicer dish, finely chop the chipotle peppers rather than leaving them whole), adobo sauce and salt and pepper; saute 3 minutes.

3. Reduce heat; add tomatoes, black-eyed peas and corn and simmer for 5 minutes. Stir in the baby spinach and cook until wilted (about 3 minutes). Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 170, Fat, total (g): 5, sat. fat (g): 1, carb. (g): 25, fiber (g): 7, pro. (g): 7, Folate (µg): 165, calcium (mg): 56, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.