| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Beans/, Legumes | 10 | Servings |
INGREDIENTS
| 16 | oz | Black-eyed peas; dried |
| 1/2 | md | Onion; chopped |
| 1 | tb | Garlic; minced |
| 1 | sm | Green bell pepper; diced |
| 1 | Stalk celery; diced | |
| 1 | tb | Olive oil |
| 6 | c | Water |
| 32 | oz | Whole tomato (can); undrained and choppe |
| 3 | c | Chicken broth; defatted |
| 1 | tb | Chicken bouillon; granules |
| 2 | Jalapeno; unseeded and chopped | |
| 1 | tb | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
Bring peas and water to cover to a boil in a Dutch oven; cook 10 minutes. Remove from heat; cover and let stand 1 hour. Drain and remove from Dutch oven. Saute onion and next 3 ingredients in hot oil in Dutch oven until tender. Add peas, 6 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 1 hour or until peas are tender Recipe by: Southern Living Oct 97/pg 222 Posted to recipelu-digest Volume 01 Number 190 by Terry Pogue <[email protected]> on Nov 2, 1997
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