Stephen Ceideburg
1 lb Black-eyed peas
1 tb Salt
1 c Chopped celery
1 c Chopped bell pepper
1 c Chopped onions
1/4 c Chopped parsley
2 tb Vegetable oil
Combine the black-eyed peas, salt, chopped celery, bell pepper,
onions, parsley and vegetable oil a heavy-bottomed soup pot and cook
until tender, approximately 1 1/2 hours.
Add more salt to taste, if desired.
PER SERVING: 235 calories, 14 g protein, 37 g carbohydrate, 4 g fat
(1 g saturated), 0 mg cholesterol, 824 mg sodium, 10 g fiber.
Rip Wilson, Soul Brothers Kitchen.
From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.
