| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Black-eyed peas |
| 1 |
tb |
Salt |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped bell pepper |
| 1 |
c |
Chopped onions |
| 1/4 |
c |
Chopped parsley |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
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,
6/12/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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