| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | Bacon, cut into 1" pieces. | |
| 2 1/2 | c | Chicken broth |
| 1 | c | Dried black-eyed peas |
| sorted and | ||
| 2 | Stalks celery, sliced 1 | |
| large |
INSTRUCTIONS
Recipe by: Pasta, Rice & Beans onion -- chopped 1 1/2 tablespoons fresh savory leaves or 1-1/2 tsp. 1 clove garlic -- finely chopped 3 medium carrots -- thinly sliced 1 large green bell pepper -- cut into 1" 1/2 cup Monterey jack cheese -- shredded with jalapeno peppers Cook bacon in 10" skillet over med. heat, stirring occasionally, until crisp. Remove bacon with slotted spoon and drain. Drain fat from skillet. Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 min.; reduce heat. Cover and simmer about 40 min., stirring occasionally, until peas are almost tender (do not boil or peas will burst). Stir in carrots and bell pepper. Heat to simmering. Cover and let simmer about 13 min., stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon. Posted to MM-Recipes Digest V4 #082 by Bruce Dungey <bruce_d@wh.camtech.net.au> on Mar 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 459mg
Potassium: 129mg
Carbohydrates: 7.1g
Fiber: 0g
Sugar: 6.9g
Protein: 3g