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Suggest a better descriptionCover the blackeyed peas in water and soak overnight. Drain peas. Saute sausage meat until done. Add tomatoes, water, spices. Simmer one hour. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of Blackshear, Georgia.
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Serving Size: 1 Serving (2446g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2580 | ||
Calories from Fat: 1206 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134g | 179 % | |
Saturated Fat 50.5g | 253 % | |
Monounsaturated Fat 57.9g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 367.4mg | 113 % | |
Sodium 17151.4mg | 591 % | |
Potassium 7559.4mg | 199 % | |
Total Carbohydrate 208.2g | 61 % | |
Dietary Fiber 48.8g | 195 % | |
Sugars, other 159.4g | ||
Protein 150.5g | 215 % | |
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: 2580
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