Up front, this dish has absolutely zero presentation value. None. Zilch. Nada. It looks pretty terrible, actually. This is a dish that is easy, quick, and good for you. This is something that you make after a long day at work when you don't feel like really cooking, but still want to eat something a little more substantial than boxed rice. I would feel very weird feeding this to other people.
It does taste good, however. I would recommend using a little less cheese than recommended--it overwhelms some of the other, subtler flavors. The recipe initially called for reduced-fat cheese, which I did use, and with which I had great results. I also used onion powder instead of real onions, which worked just fine.
This is also one of the most low-maintenance meals possible, in terms of both dishes used and time. While it actually takes 10 minutes to cook before putting in the beans, you can set a timer and go amuse yourself elsewhere while the carrots boil. I stuck around to stir once the beans were actually in so they didn't burn.
Savory Black-Eyed Peas
Prep: 15 min; Cook: 15 min; 4 servings
1 cup chicken broth
3 medium carrots, thinly sliced
2 medium celery stalks
1 large onion
1 ½ tbsp chopped fresh or 1 ½ tsp dried basil leaves
1 clove garlic
1 can black-eyed peas
½ cup shredded reduced-fat Monterey Jack cheese
From Healthy New Choices from Betty Crocker