Spicy black-eyed peas
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black-eyed peas |
| 5 | cups | Water |
| 2 | tablespoons | Minced green onions |
| 1 | tablespoon | Creole seasoning |
| 1 | teaspoon | Dried parsley |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Chili powder |
| ¾ | teaspoon | Pepper |
| 3 | Vegetable bouillon cubes | |
Directions
Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas. Let soak 8 hours. Drain peas; return to Dutch oven. Add 5 cups water and remaining ingredients. Bring to a boil, cover, reduce heat, and simmer 45 minutes and until tender. Serve with a slotted spoon.
Per serving: 158 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 28g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Southern Living
Converted by MM_Buster v2.0n.
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