| 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 |
cn |
Tomatoes, undrained |
| 3 |
c |
Celery, chopped |
| 4 |
ts |
Chili powder |
| 1 |
ts |
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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