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Creole Crowder Peas
This is not a side dish you would make during the work week. It takes too much time. With a few simple modifications, you could use canned or frozen crowder peas, and still get good results. To cut back on fat calories, decrease the amount of bacon used and/or use meatless bacon. Actually, paired with rice, this also makes a fine main dish meal.
(Prep Time: More than 2 hours. Serves 8)
2 cups dried crowder or blackeye peas
2 cups water
3 cups chicken broth, low sodium, defatted
2 cups canned crushed tomatoes, no salt added
1 large onion, chopped
2 stalks celery, chopped
3 teaspoons minced garlic
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
1 bay leaf
½ lb. pork bacon, cooked, drained and crumbled (garnish)
½ cup fresh parsley, chopped (garnish)
Place the crowder peas in a medium saucepan. Cover with 2 cups of water, bring to boil for 2 minutes, cover, remove from heat and let stand for 1 hour. Drain the soaking liquid. Add the chicken broth, tomatoes with juice, onion, celery, garlic, mustard, cayenne pepper and bay leaf. Stir together, bring to a boil, cover again, reduce heat and simmer slowly for 2 hours. Stir occasionally and add water to keep the peas covered with liquid. Remove the bay leaf, pour into a serving bowl and garnish with bacon bits and/or parsley. (Raw, chopped onion also may be used.)
Calories
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228
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Protein (g)
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10.8
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Cholesterol (mg)
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24
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Fat (g)
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14.4
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Carbs (g)
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13.7
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Sodium (mg)
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664
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Calories from:
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Fat
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57%
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Carbs
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24%
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Protein
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18.9%
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