Yield: 8 Servings
|1 pounds||Black-eyed peas; dry|
|2 cups||Onions; coarse chop|
|1 cup||Carrots; sliced|
|1 cup||Celery; diced|
|¼ teaspoon||Cayenne pepper; or more to taste|
|3 tablespoons||Balsamic vinegar|
|1 teaspoon||Salt; or to taste|
Eat a bite at the midnight on December 31st for luck in the coming New Year!
Recipe By : Traditional U.S. Southern New Year's Dish Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes.
In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes.
Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice.
Top with chopped scallion and diced tomatoes. Pass the hot sauce for even more heat!
kcal per serving: 220.9, fat: 1.0g, sat. fat: .2g, cholesterol: 0, carbohydrate: 40.9g, dietary fiber: 7.8g, protein: 14.5g, sodium: 453mg.
Percentages based on a 2000 kcal daily diet: A: 83%, C: 22%, Calcium: 11%, Iron: 29%.
note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too.
Posted to fatfree digest V98 #008 by "C. Martin" <Charisa@...> on Dec 31, 1997