This week we’re focusing on a crop that’s harvested between May and October in Georgia – field peas!
Field peas have been used in the South for over three hundred years. They were first grown in the rice and corn fields to add nitrogen back into the soil. These crops are resilient and easy to grow.
Field peas can be eaten at any stage – raw, macerated in vinaigrette, cooked. In this week’s recipe, we’re pairing the peas with dirty rice. This is a fun way to serve any leftovers, and is also a vibrant and flavorful dish!
2 tablespoons egg mix
1/4 cup water
1/4 pound ground beef
1/2 onion (finely chopped)
1/2 green pepper (chopped)
2 tablespoons vegetable oil
1/2 can low-sodium peas (drained, about 8 ounces)
1/2 can low-sodium kidney beans (drained, about 8 ounces )
4 cups cooked rice (cold)
1/4 teaspoon black pepper
- In a small bowl, combine egg mix and water. Mix well and set aside.
- In a large skillet, cook ground beef, onion, and green pepper in oil over medium heat for about 10 minutes.
- Add egg mix to skillet. Scramble eggs over medium heat for about 5 minutes.
- Add peas and beans to skillet. Cook for about 5 minutes.
- Add rice and pepper to skillet. Stir to break up any clumps of rice. Cook for about 5 minutes. Serve hot.
Total fat 10 g
Sodium 131 mg
Total carbohydrate 43 g
Protein 12 g
Recipe courtesy of the United States Department of Agriculture