Soul brothers' black-eyed peas

Yield: 6 Servings

Measure Ingredient
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

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