Cotton-eyed Black-eyed Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans, Vegetables | 12 | Servings | |
INGREDIENTS
| Mrs L. F. Hooker | ||
| 2 | c | Celery, chopped |
| 2 | c | Onions, chopped |
| 1 | t | Sugar, optional |
| 1/2 | lb | Bacon |
| 2 | c | Bell pepper, chopped |
| 2 | Peeled tomatoes, undrained | |
| 3 | Black-eyed peas, undrained | |
| Salt and pepper |
INSTRUCTIONS
Fry bacon, reserving 3 tablespoons of drippings. Saute the celery, bell pepper and onions in bacon grease. Add tomatoes, black-eyed peas, salt, pepper, sugar and crumbled bacon; simmer 30 minutes. Formatted for Meal Master by Margaret Garland Source: The Best Little Cookbook in Texas; Junior League of Abilene. Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 12mg
Sodium: 183.9mg
Potassium: 220.6mg
Carbohydrates: 5.9g
Fiber: 1.4g
Sugar: 3.3g
Protein: 3.1g