Warm the black-eyed peas with their liquid in a saucepan. Saute the onions and garlic in the butter or oil until golden, about 10 minutes. Add the allspice, cayenne, and soy sauce. Stir this mixture into the warm peas. If necessary, add a little water or vegetable broth to make it juicy. Simmer gently for about 20 minutes to allow the flavors to marry. Stir often. To serve, top the warm rice with the black-eyed peas and then the chopped fresh tomato, scallions, and parsley. Add sour cream or grated smoked cheddar cheese as well, however you like. (I have hot pepper sauce available at the table, since we like things spicy. You can play with this recipe a bit.) NOTE: Regular sharp cheddar works too, but it doesnt have that smoky flavor (reminiscent of bacon). SUSANS@COMM.MOT.COM (SUSAN BARTLETT SKUTT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 32 (26%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 21.7mg||1 %|
|Potassium 78.1mg||2 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.7g|
|Protein 2.1g||3 %|
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Calories per serving: 122
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