| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh shelled black-ey |
| 1/2 | c | Water |
| 3 | Bacon | |
| 16 | oz | Can whole tomatoes |
| Undrained and chopped | ||
| 1 | c | Chopped onion |
| 1 | Green pepper, chopped | |
| 1 | Clove Garlic, minced | |
| 1 | t | Salt |
| 1 | t | Ground cumin |
| 1 | t | Dry mustard |
| 1/2 | t | Curry powder |
| 1/2 | t | Chili powder |
| 1/2 | t | Pepper |
| Chopped fresh parsley |
INSTRUCTIONS
Substitute 1 (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained Combine peas and water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until peas are almost tender. Drain and set aside.Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet; crumble and set aside. Stir peas and remaining ingredients except parsley, into bacon drippings in skillet. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Pour mixture into a serving dish; sprinkle with bacon and parsley. Yield: 6 servings.N One (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained, may be substituted for fresh. Do not cook canned or frozen peas before adding them to the recipe. Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 577
Calories From Fat: 77
Total Fat: 9.4g
Cholesterol: 31.8mg
Sodium: 4666.7mg
Potassium: 2300.1mg
Carbohydrates: 119.9g
Fiber: 26.5g
Sugar: 21.7g
Protein: 20.4g