CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables | Vegetables | 6 | Servings |
INGREDIENTS
Stephen Ceideburg | ||
1 | lb | Black-eyed peas |
1 | T | Salt |
1 | c | Chopped celery |
1 | c | Chopped bell pepper |
1 | c | Chopped onions |
1/4 | c | Chopped parsley |
2 | T | Vegetable oil |
INSTRUCTIONS
1/2 Combine the black-eyed peas, salt, chopped celery, bell pepper, onions, parsley and vegetable oil a heavy-bottomed soup pot and cook until tender, approximately 1 1/2 hours. Add more salt to taste, if desired. PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber. Rip Wilson, Soul Brothers Kitchen. From an article by Heidi Haughy Cusik in the San Francisco Chronicle, Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1181.8mg
Potassium: 137.4mg
Carbohydrates: 4.2g
Fiber: 1.2g
Sugar: 2.2g
Protein: <1g