6 Serves
319 Mins
7 g
39 g
3 g
Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight. Drain and place them in a large pot with fresh water and the dried sorghum leaves.
Ingredients, vitamins, and health benefits
Dried Black-Eyed Peas
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TurkishVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
37 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
393 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Bring the pot to a boil, then reduce heat and simmer until the peas are tender, which should take about 45 minutes.
Add the rinsed long-grain rice to the pot with the peas. Add a splash of vegetable oil to prevent sticking and season with salt and pepper.
Cover and cook on low heat until the rice is fluffy and the liquid is fully absorbed. Remove the sorghum leaves before serving.
Dried Sorghum Leaves
Salt
Pepper
Vegetable Oil
Long-grain Rice
Vitamin A
30 µg / 900 µgVitamin C
32 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
37 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
268 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16
g69
g20
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LebaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g