Black-eyed Pea Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Holiday, Southern, Texas | 1 | Servings | ||
INGREDIENTS
| 6 | Bacon, fried crisp | |
| 1 | c | Celery, chopped |
| 1 | c | Green bell pepper, chopped |
| 1 | c | Onion, chopped |
| 1 | Black-eyed peas | |
| 1 | Tomatoes |
INSTRUCTIONS
Fry bacon in skillet until crisp. Drain on paper towels. In grease from bacon, saute celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Ro-tel tomatoes and green chilies instead of regular tomatoes, or use half regular tomatoes and half Ro-tel (my preference). Recipe by: Taste of Texas Cookbook, 1987, p. 133 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 378.6mg
Potassium: 1163.6mg
Carbohydrates: 33g
Fiber: 9.1g
Sugar: 17.1g
Protein: 5.4g