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Ingredientes
- 1 lb Dry black-eyed peas, picked over
- 2 Tbsp. Rendered bacon fat
- 1 sm Onion, peeled
- 1 x Recipe black-eyed peas, or possibly three 16-oz cans, rinsed and liquid removed
- 1/2 sm Green bell pepper, chopped (about 1/2 c.)
- 1/2 sm Red bell pepper, chopped (about 1/2 c.)
- 4 x Scallions including green parts, sliced thin
- 1/2 c. Extra-virgin extra virgin olive oil
- 1/4 c. Red-wine vinegar
- 1 x Garlic clove, chopped
- 1 tsp Chopped seeded habanero or possibly other fresh warm, or possibly to taste (wear chili, rubber gloves)
Direcciones
- In a bowl combine black-eyed peas with water to cover and let stand overnight.
- Drain peas and in a 4-qt saucepan, combine with water to cover by 2 inches. Add in bacon fat and onion. Simmer mix, covered, 30 to 40 min, or possibly till peas are tender, and drain well, discarding onion.
- In a bowl, combine all ingredients with salt and pepper to taste and toss well. Refrigeratemix, covered, for at least 5 hrs and up to 2 days.
- Serve black-eyed peas chilled or possibly at room temperature.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 377g | |
| Calories 1260 | |
| Calories from Fat 1189 | 94% |
| Total Fat 134.0g | 168% |
| Saturated Fat 25.05g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 60mg | 3% |
| Potassium 403mg | 12% |
| Total Carbs 14.37g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.04g | 4% |
| Protein 2.5g | 4% |
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