Try this Black-Eyed Peas Vinaigrette recipe, or contribute your own.
Suggest a better description1. Rinse and pick over the peas and place in a kettle. Add the water, salt, pepper, and onion stuck with cloves. Tie the garlic clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag, and add it. Bring to the boil and simmer until the peas are tender, about 1 hour and 15 minutes. Set aside for 15 minutes. 2. Remove the onion and cheesecloth bag. Drain the peas. 3. Put the peas in a mixing bowl. Add the chopped onion, shallots, minced garlic, chopped parsley, vinegar, and oil. Add salt and pepper to taste. Toss to blend well. Serve lukewarm or at room temperature. From Craig Claibornes "Southern Cooking" Posted by Wesley Pitts
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 130 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 23mg | 1 % | |
Potassium 436.1mg | 11 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 19g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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