This recipe is from Deborah Madison's cookbook "Vegetarian Cooking for Everyone." It is a great vegetarian take on a southern favorite that almost always calls for pork products. While I am a pork lover, I don't miss it in this very flavorful recipe. To make this dish an entree, serve over cornbread to soak up all the delicious bean liquor from the cooking process.
1. Heat the oil and better in a high-walled saucepan or soup pot. Saute onion, pepper, celery, bay leaves, thyme and garlic over medium heat until starting to brown. Add allspice and chile powder and cook until fragrant.
2. Add the peas (husks and skins removed) and water. Bring to a boil and simmer over low heat for 40 minutes, partially uncovered.
3. Taste and add salt to taste (2 tsp are suggested). Cook another 20 minutes until peas are tender but not mushy. Serve with cornbread or rice to absorb the highly flavored broth.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 176 (81%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 15.3mg||5 %|
|Sodium 146.8mg||5 %|
|Potassium 243.6mg||6 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.1g|
|Protein 1.7g||2 %|
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Calories per serving: 216
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