Fry bacon until crisp. Drain, then chop into bite sized pieces. Reserve some of the bacon oil. Finely chop green pepper, onion, celery & garlic and sauté in oil until tender (do not brown). Add black eyed peas, bacon & bay leaf to pan. Add enough water to just cover the peas. Add chopped jalapeno (minus the seeds) if desired. Season with salt & pepper. Bring to boil, lower heat to a slow simmer, then cover & cook until peas are tender (add water if necessary). To serve, spoon over rice.
This also makes a great soup. Just add six cups of chicken broth instead of the water. (A restaurant called “Black Eye Pea” that used to be in the Sunset Hills, Missouri area served a soup very similar to this. Their recipe definitely had Jalapeño in it.)
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|Serving Size: 1 Serving (985g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1912 (62%)|
|Amt Per Serving||% DV|
|Total Fat 212.5g||283 %|
|Saturated Fat 69.7g||349 %|
|Monounsaturated Fat 93.7g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 308.4mg||95 %|
|Sodium 7296.5mg||252 %|
|Potassium 1942.6mg||51 %|
|Total Carbohydrate 218.1g||64 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 203.4g|
|Protein 75.6g||108 %|
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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: 3096
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