Cook black-eyed peas according to basic directions. Heat olive oil in large saucepan and brown garlic pieces. Add pepper, scallions, and artichoke hearts and saute for 4 or 5 minutes. Add olives, 2 to 2 1/2 cups reserved bean broth, and salt. Bring to a bowl, reduce heat and simmer 5 minutes. Add black-eyed peas and parsley. Cook spaghetti to al dente, drain, and put into serving bowl. Spoon 1/2 of the sauce and 1/2 of the cheese over the spaghetti. Mix well. Spoon remaining sauce and cheese over spaghetti. NOTES : A tossed salad with an oil and vinegar dressing may be served following this. Fresh fruit and cheese may be offered to complete this meal. Recipe by: Bean Banquets from Boston to Bombay/Patricia R. Gregory Posted to MC-Recipe Digest V1 #725 by Lynn Cage
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.7mg||0 %|
|Sodium 23.3mg||1 %|
|Potassium 656.1mg||17 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 28.2g|
|Protein 13.8g||20 %|
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Calories per serving: 226
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