black-eyed peas w/ collards, veggies and basmati rice

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Nutritional Info

Servings Per Recipe: 13
Amount Per Serving
Calories: 149.1

Total Fat: 2.8 g
Cholesterol: 5.3 mg
Sodium: 81.7 mg
Total Carbs: 26.2 g
Dietary Fiber: 5.8 g
Protein: 4.9 g

View full nutritional breakdown of black-eyed peas w/ collards, veggies and basmati rice calories by ingredient

Introduction

According to USDA, 1 lb. of dried cowpeas = 7, 1 cup servings when cooked.
Also, these don't need to be soaked, and will cook in about 1-2 hrs. w/o soaking, but faster if soaked.
Just for my own use, not to share. According to USDA, 1 lb. of dried cowpeas = 7, 1 cup servings when cooked.
Also, these don't need to be soaked, and will cook in about 1-2 hrs. w/o soaking, but faster if soaked.
Just for my own use, not to share.

Number of Servings: 13

Ingredients

8 cups water

1 lb. dry black-eyed peas.

4 smoked pork necks ( about 1 lb)

1 mild pork Italian sausage, precooked and chopped (about 2.5 ounces)

1 cup collards (chopped)

1 cup carrots

1 cup onion

1/2 cup celery

2 large tomatoes, chopped

4-5 cloves garlic

2 Tbs turmeric

1/4 c. red wine vinegar

1/2 tsp cayenne

1/2 tsp red pepper flakes

1 tsp cumin

1-2 tsp Italian seasoning

1/2 tsp celery seed

1/2 tsp liquid smoke

1-2 tsp Worcestershire sauce

4 tsp Tabasco sauce

1 cup white rice, added at end to soak up broth

5 small bay leaves

Directions

Put all ingredients in a pot, bring to boil, reduce heat and simmer for about 1-2 hours.

I think this makes about 13 generous 1 cup servings (it's closer to 14 or 14 1/2, so make it an overflowing 1 cup)

Number of Servings: 13

Recipe submitted by SparkPeople user CCKELLY3.