| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Veg10 |
10 |
servings |
INGREDIENTS
| 1 |
lb |
Dried black-eyed peas |
| 5 |
c |
Water |
| 2 |
tb |
Minced green onions |
| 1 |
tb |
Creole seasoning |
| 1 |
ts |
Dried parsley |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Chili powder |
| 3/4 |
ts |
Pepper |
| 3 |
|
Vegetable bouillon cubes |
INSTRUCTIONS
Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above
peas. Let soak 8 hours. Drain peas; return to Dutch oven. Add 5 cups water
and remaining ingredients. Bring to a boil, cover, reduce heat, and simmer
45 minutes and until tender. Serve with a slotted spoon.
Per serving: 158 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g
Protein; 28g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 2
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Southern Living
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