Black-Eyed Peas (1953)
Recipe: #13454
July 28, 2014
Categories: Side Dishes, Beans, Bacon, Southern, Sunday Dinner, Gluten-Free High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Frozen Vegetables, Canned Tomatoes, more
"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. "From a friend in Atlanta, Georgia.""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (296.1 g)
- Calories 152.3
- Total Fat - 2.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 5.6 mg
- Sodium - 130.3 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 6.7 g
- Sugars - 11.3 g
- Protein - 6 g
- Calcium - 128.6 mg
- Iron - 1.6 mg
- Vitamin C - 51.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place bacon in large skillet and cook until crisp. Draih.
Step 2
Add onion, pepper and celery to bacon fat and cook until softened.
Step 3
Stir in tomatoes, sugar, bay leaf, basil, salt and pepper.
Step 4
Simmer 5 minutes.
Step 5
Add frozen peas.
Step 6
Cook over low heat until liquid is gone, about 30 minutes.
Step 7
Remove bay leaf before serving.
Tips
No special items needed.
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