Name: Black-Eyed Peas & Walnut Lettuce Wraps
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 cups frozen black-eyed peas; 3/4 cup Water; 1 onion (chopped); 1 red pepper (seeded and chopped); 6 oz. butternut squash (cut in 1/2-inch dice (about 1 cup diced)); 1/2 cup chopped California walnuts; 1/4 cup sherry vinegar or wine vinegar; 1/4 cup chopped parsley; Salt and pepper to taste; 16 leaves iceberg lettuce or butter lettuce

Black-Eyed Peas & Walnut Lettuce Wraps

Lettuce wraps save on calories, but not on taste. Mix black eyed peas with walnuts and serve taco style. You can always use tortillas for the kids.

Black-Eyed Peas & Walnut Lettuce Wraps

Prep Time 5

Cook Time 40

Total Time 45

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Servings

Ingredients

2 cups frozen black-eyed peas
3/4 cup Water
1 onion chopped
1 red pepper seeded and chopped
6 oz. butternut squash cut in 1/2-inch dice (about 1 cup diced)
1/2 cup chopped California walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
Salt and pepper to taste
16 leaves iceberg lettuce or butter lettuce

Instructions

1 In a medium saucepan, combine the black-eyed peas and water.2 Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 30 minutes, until the peas are tender but not mushy.3 Discard any liquid remaining in the pan and transfer the peas to a large bowl.4 Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes.5 Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5-7 minutes more. Sitr in the walnuts.6 Add the walnut mixture to the peas along with the vinegar and parsley.7 Stir and toss to combine, then season with salt and pepper to taste. Let cool slightly.8 Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat them “taco-style.” Serves 4.
Source: California Walnut Board