Makes 20 (1/4 cup) servings

1 onion, chopped

1/3 cup chopped green bell pepper

1 tablespoon chopped pickled jalapenos

2 (15-ounce) cans black-eyed peas, drained

2 tablespoons all-purpose flour

1 (10-ounce) can diced tomatoes and green chilies

4 ounces shredded, reduced-fat Monterrey Jack cheese

1. In nonstick pot coated with nonstick cooking spray, sauté onion, green pepper, jalapenos over medium-low heat until tender, 5 minutes.

2. Add black-eyed peas, stir in flour. Gradually add tomatoes and cheese, stirring until melted and heated throughout.

To Prepare and Eat Now:  Serve warm with crackers or chips.

To Freeze: Cool to room temperature, place in freezer container, label, freeze. Recommended freezing time: up to 2-3 months.

To Prepare After Freezing: Defrost in refrigerator and heat in non-stick pot over low heat, stirring, until thoroughly heated. May be reheated in the microwave.

Nutrition information per serving:

Calories 58, Calories from fat 17%, Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 237 mg, Carbohydrate 8 g, Dietary Fiber 2 g, Protein 4 g, Diabetic Exchanges: 0.5 lean meat, 0.5 starch

Serving Suggestion: This perfect New Year’s Day dish is great served with chips to dip. If desired, add 2 slices of center-cut bacon crumbled on top.

Terrific Tidbit: Always rinse canned beans to lower sodium content which can help prevent high blood pressure.