Black-eyed Peas #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 1 | lb | Black-eyed peas, overnight |
| soak optional, or- | ||
| 1 | lb | Smoked sausage, sliced and |
| browned | ||
| 2 | Fresh jalapenos, seeded and | |
| diced | ||
| 1 | Onion, chopped | |
| 1 | Bell pepper, chopped | |
| 2 | Ribs celery, chopped | |
| 2 | qt | Water |
| Creole seasoning blend to | ||
| taste | ||
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
Bring the peas to a boil, reduce heat, add all other ingredients and cook over low heat, uncovered, for one hour until beans are tender and creamy. Serve over hot, long-grain white rice and add Tabasco to taste. EAMON@NETCOM.COM (CHUCK TAGGART) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 138
Total Fat: 15.3g
Cholesterol: 38mg
Sodium: 724.7mg
Potassium: 160.5mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.6g
Protein: 8.3g