| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | 8 | Servings | ||
INGREDIENTS
| 1 | lb | Black-eyed peas; dry |
| 7 | c | Water |
| 2 | c | Onions; coarse chop |
| 8 | Garlic cloves | |
| 1 | c | Carrots; sliced |
| 1 | c | Celery; diced |
| 1/4 | ts | Cayenne pepper; or more to taste |
| 3 | tb | Balsamic vinegar |
| 1 | ts | Salt; or to taste |
| 2 | Tomatoes | |
| 3 | Scallions |
INSTRUCTIONS
Eat a bite at the midnight on December 31st for luck in the coming New Year! Recipe By : Traditional U.S. Southern New Year's Dish Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes. In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes. Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice. Top with chopped scallion and diced tomatoes. Pass the hot sauce for even more heat! kcal per serving: 220.9, fat: 1.0g, sat. fat: .2g, cholesterol: 0, carbohydrate: 40.9g, dietary fiber: 7.8g, protein: 14.5g, sodium: 453mg. Percentages based on a 2000 kcal daily diet: A: 83%, C: 22%, Calcium: 11%, Iron: 29%. note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too. Posted to fatfree digest V98 #008 by "C. Martin" <[email protected]> on Dec 31, 1997
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