| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | Dried black-eyed peas |
| 4 | c | Water |
| 1 | T | Olive oil |
| 1 | c | Chopped onion |
| 2 | Cloves garlic, crushed | |
| 1 | t | Salt |
| 1 | t | Dried thyme |
| 2 | Bay leaves | |
| 1/4 | t | Dried red pepper flakes or |
| black pepper |
INSTRUCTIONS
Pick over, wash and drain peas. Soak overnight in water to cover; drain and set aside. In a large heavy saucepan, heat oil and add onion; cook over medium heat, stirring often, until onion begins to brown, about 5 minutes. Stir in garlic, 4 cups water, salt, thyme, bay leaves and pepper. Bring to a boil, add drained black-eyed peas, return to a boil. Turn heat to lowest setting, cover and cook 45 minutes to 1 hour, or until peas are tender. Per serving: 203 calories, 14 grams protein, 32 grams carbohydrate, 3 grams fat, 0 cholesterol, 274 milligrams sodium. Francis Price writing in the Oregonian's FOODday, 1/12/93. 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: 33
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 394.2mg
Potassium: 48.8mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 1.2g
Protein: <1g