Elaine’s Black-eyed Peas And Okra
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Holidays, Side dishes | 4 | Servings | |
INGREDIENTS
| 2 | c | Black-Eyed Peas With Snaps |
| cooked | ||
| 1/2 | c | Liquid From Peas |
| 1 | Onion, thinly sliced | |
| 1 | Tomato, peeled and sliced | |
| 2 | c | Frozen Cut Up Okra, defr |
| Salt And Pepper, to taste |
INSTRUCTIONS
Layer ingredients in order in a 2 quart saucepan. Cook over low heat for 10-15 minutes, until vegetables on top layers are steamed. NOTES : From recipe introduction: "This tasty Texas recipe comes from out Dripping Springs way." I like this one because I really like okra (not many folks do :-)) Lou Parris 12/96 Recipe by: Tastes and Tales from Texas, 1984, p. 122 Posted to MC-Recipe Digest V1 #613 by Bill Spalding <billspa@icanect.net> on May 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 171
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 73.1mg
Sodium: 122.5mg
Potassium: 338.1mg
Carbohydrates: 6g
Fiber: 1.5g
Sugar: 2.7g
Protein: 28.1g