| 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"
<Charisa@MoonstruckMuses.com> on Dec 31, 1997
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