| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | S_living, Vegetables | 8 | Servings |
INGREDIENTS
| 9 | Bacon, cut into 1/2 inch | |
| 1 | Onion, chopped | |
| 40 | Garlic, minced | |
| 4 | c | Water |
| 2 | lb | Fresh black-eyed peas, about |
| 6 cups shelled | ||
| 1 | Jalapeno pepper, chopped | |
| 1/2 | t | Black pepper |
| 1 | c | Ham, cooked minced |
| 1/4 | c | Green onions, chopped |
INSTRUCTIONS
Cook bacon in a Dutch oven until crips; remove bacon with a slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon and set aside. Saute' onion and garlic in reserved drippings until tender. Add water, peas, jalapeno and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Add bacon, ham and green onions, and cook an additional 15 minutes. Yield: 6 to 8 servings. Source: Southern Living 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: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.4mg
Potassium: 24.3mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g