Black-Eyed Pea Hash


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 cup frozen black eyed peas
  • 2 cups cooked white rice
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 1 medium red bell pepper
  • 1 small onion
  • 2 stalks celery
  • 2 small carrots
  • 1/2 cup kale
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 1 cup low-sodium chicken broth
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper


  1. Set the peas out to thaw. Mince the garlic; chop the onion and bell pepper; slice the celery and cube the carrots; remove kale from stalks and chop.
  2. In a large pan heat the olive oil. Add garlic, onion, bell pepper, celery, carrots, bay leaf and thyme. Sauté on medium low until fragrant, about 5 minutes.
  3. Add the kale, black-eyed peas, salt and black pepper. Stir lightly together.
  4. Add the chicken broth and simmer for about 15 minutes or until broth is gone.
  5. Heat rice; spoon hash over rice, garnish with thyme sprigs or fresh parsley and serve.

Helpful hints

  • You can also simmer all of the ingredients together with the rice and serve mixed together if desired.
  • This dish can be cooked with a slice of low-sodium ham for increased flavor.  If you are using ham omit the salt. 
  • Add hot pepper sauce if desired. Choose a brand low in sodium.
  • If available, replace frozen peas with fresh cooked low-sodium peas.

Nutrients per serving

Calories 155

Protein 5 g

Carbohydrates 27 g

Fat 3 g

Cholesterol 0 mg

Sodium 242 mg

Potassium 318 mg

Phosphorus 83 mg

Calcium 35 mg

Fiber 3 g

Renal and renal diabetic food choices

  • 1-1/2 starch

  • 1 vegetable, medium potassium

Carbohydrate choices


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