VCE--Southern Style Black-Eyed Peas

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Southern Style Black-Eyed Peas

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons safflower or olive oil

1 tablespoon butter

1 onion -- diced

1 small green bell pepper -- finely diced

3 bay leaves

1/2 teaspoon dried thyme

2 cloves garlic -- minced

1/2 teaspoon ground allspice

1/2 teaspoon ground chipotle chile or red pepper flakes

2 cups fresh or 1 cup dried black-eyed peas

1 quart water or Basic Vegetable Stock (page 196)

salt

 

Heat the oil and butter in a saucepan or soup pot over medium heat. Add the

onion, pepper, celery, bay leaves, thyme, and garlic. Cook for 15 minutes,

stirring occasionally, then add the allspice and chile and cook for a few

minutes more. Add the peas and water. Bring to a boil, then lower the heat and

simmer, partially covered, for 40 minutes. Add 2 teaspoons of salt and cook for

20 minutes more or until the peas are tender. Serve with or without the broth.

 

Source:

" page 306 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 190 Calories; 12g Fat (53.6% calories

from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol;

125mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Every summer my husband brings me a treat of fresh peas -- black-eyed,

purple hulls, crowders -- from the Little Rock Farmer's Market. They take

slightly less time to cook than dried peas but still require a good hour. Serve

these spicy peas, with their juices, over rice with Braised Collard or Turnip

Greens.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0