| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Dried black-eyed peas |
| 4 |
c |
Water |
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, crushed |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried thyme |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
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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