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Black-Eyed Peas, Creole Style Categories: vegetables, low fat, side dish 2 cups black-eyed peas 3 cups water 1 chicken-flavored bouillon cube 2 cups canned tomatoes; crushed 1 large onion; finely chopped 2 celery stalks; finely chopped 3 teaspoons minced garlic 1/2 teaspoon dry mustard 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 bay leaf 1/2 cup chopped parsley for garnish Place black-eyed peas in a medium saucepan. Cover with 2 cups of water, bring to boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the soaking liquid. Add the remaining 1 cup of water, bouillon cube, tomatoes and juice, chopped onion, chopped celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hours. Stir occasionally and add water to keep the peas covered with liquid. Remove the bay leaf, pour into a serving bowl and garnish with parsley. (Raw, chopped onion also may be used.) This recipe yields 8 servings. Nutritional Analysis Per Serving: Calories 142; Fat (grams) 2; Percent calories from fat 13; Percent polyunsaturated 5; Percent saturated 2; Percent monounsaturated 6; Cholesterol (milligrams) 1; Sodium (milligrams) 705; Protein (grams) 8; Carbohydrate (grams) 23; Fiber (grams) 7. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 161 Calories (kcal); 1g Total Fat; (3% calories from fat); 11g Protein; 30g Carbohydrate; 0mg Cholesterol; 108mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Diabetics or those following calorie-controlled diets may count one serving as: 1 starch, 2 vegetable servings. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 8 servings Preparation Time: 0:00 |
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