Black-eyed Bean Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Onion, sliced thinly | |
| 1 | Green pepper, chopped | |
| 1 | Clove garlic, crushed | |
| 1 | t | Olive oil |
| 8 | oz | Canned tomatoes |
| 1 | Bay leaf | |
| 1 | t | Oregano |
| 1 | T | Fresh parsley, chopped |
| 8 | oz | Blackeyed peas, canned |
INSTRUCTIONS
Saut the onion, pepper and garlic in the oil for a few minutes. Stir in the tomatoes, chopping them with a wooden spoon. Add the bay leaf, oregano and parsley. Bring to the boil, then lower heat, cover pan and simmer for 10 minutes. Drain the beans and add them to the pan. Cover and simmer for a further 7 minutes. Remove bay leaf and serve. From http://www.vegsoc.org/recipes/solo.html Recipe by: The Vegetarian, Oct 1992, adapted Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Jan 29, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”
Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 334.6mg
Potassium: 835.2mg
Carbohydrates: 24.7g
Fiber: 6.8g
Sugar: 12g
Protein: 4.2g