Pick over, wash and drain peas. Soak overnight in water to cover; drain and set aside. In a large heavy saucepan, heat oil and add onion; cook over medium heat, stirring often, until onion begins to brown, about 5 minutes. Stir in garlic, 4 cups water, salt, thyme, bay leaves and pepper. Bring to a boil, add drained black-eyed peas, return to a boil. Turn heat to lowest setting, cover and cook 45 minutes to 1 hour, or until peas are tender. Per serving: 203 calories, 14 grams protein, 32 grams carbohydrate, 3 grams fat, 0 cholesterol, 274 milligrams sodium. Francis Price writing in the Oregonians FOODday, 1/12/93. Posted by Stephen Ceideburg
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6|
|Calories from Fat: 16 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 16.6mg||1 %|
|Potassium 901.2mg||24 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 40.8g|
|Protein 18.2g||26 %|
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Calories per serving: 278
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