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Name: Black-Eyed Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Dried black-eyed peas;; 1 sm Onion; peeled; 2 tb Rendered bacon fat

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INGREDIENTS

1 lb Dried black-eyed peas;
1 sm Onion; peeled
2 tb Rendered bacon fat

INSTRUCTIONS

MMMMM------------------PICKLED BLACK-EYED PEAS----------------------- 1 Recipe black-eyed peas; or -three 16-ounce ; cans, rinsed and ; drained 1/2 sm Green bell pepper; minced -(about 1/2 ; cup) 1/2 sm Red bell pepper; minced -(about 1/2 ; cup) 4 Scallions including green -parts; sliced thin 1/2 c Extra-virgin olive oil 1/4 c Red-wine vinegar 1 Garlic clove; minced 1 ts Minced seeded habanero or -other fresh hot; or to -taste (wear ; chili, rubber gloves) In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature. Serves 8. Gourmet February 1995

NOTES

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Black-Eyed Peas

1 lb Dried black-eyed peas;
1 sm Onion; peeled
2 tb Rendered bacon fat

MMMMM------------------PICKLED BLACK-EYED PEAS-----------------------      1    Recipe black-eyed peas; or           -three 16-ounce           ; cans, rinsed and           ; drained    1/2 sm Green bell pepper; minced           -(about 1/2           ; cup)    1/2 sm Red bell pepper; minced           -(about 1/2           ; cup)      4    Scallions including green           -parts; sliced thin    1/2 c  Extra-virgin olive oil    1/4 c  Red-wine vinegar      1    Garlic clove; minced      1 ts Minced seeded habanero or           -other fresh hot; or to           -taste (wear           ; chili, rubber gloves)   In a bowl combine black-eyed peas with water to cover and let stand  overnight.    Drain peas and in a 4-quart saucepan, combine with water to cover by 2  inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40  minutes, or until peas are tender, and drain well, discarding onion.    In a bowl, combine all ingredients with salt and pepper to taste and  toss well. Chill mixture, covered, for at least 5 hours and up to 2  days.    Serve black-eyed peas chilled or at room temperature.    Serves 8.    Gourmet February 1995

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Nutrition

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Serving Size: 1 Serving (454g)
Recipe Makes: 1 servings

Calories: 1524
Calories from Fat: 51 (3%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 72.6mg		3 %
Potassium 5043.9mg		133 %
Total Carbohydrate 272.3g		80 %
	Dietary Fiber 48.1g	192 %
	Sugars, other 224.2g
Protein 106.7g		152 %
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.

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Calories per serving: 1524

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