| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Side dish |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh shelled black-ey |
| 1/2 |
c |
Water |
| 3 |
sl |
Bacon |
| 16 |
oz |
Can whole tomatoes, Undrained and chopped |
| 1 |
c |
Chopped onion |
| 1 |
lg |
Green pepper, chopped |
| 1 |
|
Clove Garlic, minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
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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