I was going to put this in the "Can I eat this" thread, but I know I CAN eat Black-eyed peas, but I want to know if I SHOULD!

According to the lists I have, they are a carb that gets added back in Phase 2, which in my mind means it is a carb that should remain MORE limited than "good" carbs from Phase 1. OK assumption?

I've been making chili with Phase 1 approved beans and veggies, and I limit my serving to about 1/2-3/4 cup once every other day. Think that's ok?

BUT, I really want to make a big batch of black-eyed pea/spinach salady-chili creation (kinda like hoppin' john) to eat off of for a week or so. But I have questions:

1. What is the significant difference between black-eyed peas and Phase 1 beans? I've looked at the GI index (59 for Black-eyed, 74 for canned kidneys) and the little book (no listing for my beloved Black-eyed!) Basically should I limit them MORE than I would limit Phase 1 ok beans?

2. For the chef's How can I add the proper bacon-y ham note to the peas? I'm considering adding one slice of regular bacon (including drippings!!)to the pot. Is there a low-fat way to get a similar flavor? Thoughts?

As always, I know the decision is truly my own, but I just want to make sure I've got the right info and thinking clearly.


Ok, see ya'll over in chat!

Lisa, I'd just go for the black-eyed peas. I really don't know why they are limited when other types of legumes are NOT.
How about adding some Canadian bacon to your recipe? I use it all the time instead of salt pork in my baked beans. I did sneak in some regular bacon once - don't tell!