Southwestern Black-eyed Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Main dish, Mexican, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Dried black eyed peas |
| 4 | c | Water |
| 1/4 | t | Red chile flakes, crushed |
| 1/2 | t | Cumin |
| 2 | T | Olive oil |
| 3/4 | c | Green onions, thinly sliced |
| 2 | Celery ribs, thinly sliced | |
| 3 | Garlic cloves, minced | |
| 2 | c | Mexican style stewed Tomatos |
INSTRUCTIONS
Rinse beans, cover in water & bring to a boil. Cook for 3 mins, remove from heat & let sit for 60 mins. Drain & rinse. Cover with fresh water, bring back to a boil & cook for 30 mins. Drain & set side. Saute chile flakes in oil for 1 min. Add green onions, celery, garlic & beans. Cook over medium heat, stirring, for 5 mins. Stir in tomatoes. Reduce heat & simmer for 30 mins. Serve hot. MARK'S NOTE: I really do not think that black-eyed peas need this much cooking. When making this dish, I omit the soaking stage & just cook for 30 minutes & then let them finish cooking with the remaining ingredients. KATIE'S NOTE: I read Mark's note, and I say you should do the rinse. Rinsing this way reduced flatulance later. :) Source: "Vegetarian Gourmet" Spring, 1995 Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 8.2mg
Potassium: 45.5mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g