| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Holiday, Mexican, Texas |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas |
|
|
soaked in water 4-8 hours |
|
|
Ham bone or ham scraps |
| 2 |
|
Onions, chopped |
| 1 |
|
Tomatoes, undrained |
| 3 |
c |
Celery, chopped |
| 4 |
t |
Chili powder |
| 1 |
t |
Salt, optional |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Drain soaked peas. Add ham, onions, and fresh water to cover, and cook
slowly for several hours until peas are tender. Then add tomatoes,
celery and seasoniong to taste. Add fresh ground pepper and let simmer
until thoroughly cooked. We always add Tabasco or other hot sauce.
Serve with rice. NOTES : 4.3% calories from fat Recipe by Ernestine
Gilmore, Conroe TX Lou Parris 12/96 Posted to Digest eat-lf.v096.n258
Recipe by: The Eyes of Texas Cookbook, 1987, p. 132 From: Lou Parris
<lbparris@earthlink.net> Date: Fri, 27 Dec 1996 20:13:59 -0600
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