Black-Eyed Pea & Collard Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.1
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 606.1 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 11.7 g
  • Protein: 11.3 g

View full nutritional breakdown of Black-Eyed Pea & Collard Stew calories by ingredient
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Number of Servings: 6


    * *Dried Black eyed peas, 2 cup (remove)
    * *Collards {1c = 85g}, 850 gram (remove)
    * *Fresh Garlic (1 clove = 3g), 12 gram(s) (remove)
    Fresh Sweet Onion (1 Medium Raw), diced
    Bell Pepper - Red - 1 large , diced
    Celery raw six 5 inch sticks, diced
    Aldi Olive Oil, 3 tbsp
    6 cups water
    Wegmans Tomato Basil Pasta Sauce, 1.5 cup
    Tomatoes, kitchen cut, wegmans, 14 oz
    Amore Italian Tomato Paste(double concentraed -tube), 1 tbsp
    Instant VegeBase, 2.5 tsp -prepared w/2 c. water
    Thyme, dried, 2 tsp - divided
    Dried Oregano, 2 tsp- divided
    Paprika, 1 tsp
    Franks - Red Hot Original Sauce, 4 tsp


Heat olive oil in a large pot and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, bell pepper, and garlic, and cook, stirring, for 3 more minutes.
Add the black-eyed peas, 6 cups water, 1 teaspoon of the thyme, and 1 teaspoon of oregano.
Cook until peas are tender, about 45-55 minutes.
Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. ((At this point, I transferred to a Crockpot on high for a few hours))
Serve with brown rice. Serves 6, heartily!!

Serving Size: Makes 6 hearty servings

Number of Servings: 6

Recipe submitted by SparkPeople user GRACIESUE.

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