Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
1 pounds | Black-eyed peas |
1 tablespoon | Salt |
1 cup | Chopped celery |
1 cup | Chopped bell pepper |
1 cup | Chopped onions |
¼ cup | Chopped parsley |
2 tablespoons | Vegetable oil |
Combine the black-eyed peas, salt, chopped celery, bell pepper, onions, parsley and vegetable oil a heavy-bottomed soup pot and cook until tender, approximately 1½ hours.
Add more salt to taste, if desired.
PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.
Rip Wilson, Soul Brothers Kitchen.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91.
Posted by Stephen Ceideburg