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READY IN: 11hrs YIELD: 4 quarts
INGREDIENTS 1lb dry black-eyed peas 9ounces cacique mexican chorizo sausages (or equivalent) 1large yellow onion , chopped 1 -2jalapeno, seeded and chopped 2garlic cloves 2quarts chicken broth 28ounces diced tomatoes 8ounces roasted and chopped hatch green chilies 1lb diced ham 2bay leaves 1teaspoon garlic powder 1 ⁄2 teaspoonground thyme salt and pepper NUTRITION INFO Serving Size: 1 (359) g
Servings Per Recipe: 12
Calories: 234.4
Calories from Fat 104 g 45 %
Total Fat 11.7 g 17 %
Saturated Fat 4.1 g 20 %
Cholesterol 38.4 mg 12 %
Sodium 1453.5 mg 60 %
Total Carbohydrate 12.2 g 4 %
Dietary Fiber 2.6 g 10 %
Sugars 3.8 g 15 %
Protein 19.9 g 39 %
DIRECTIONS Sort and rinse black eyed peas and soak in water overnight. When ready, drain the peas. In a 7 quart dutch oven, cook the chorizo. Don’t drain, you’ll use the oil. Add the onion and jalapeno and cook until softened. Add the garlic and cook another minute. Add the black eyed peas and the remaining ingredients to the pot. Turn the heat to high and bring the pot to a boil, then turn down to low and cover. Maintain at a simmer for three hours, stirring every half hour or so. After three hours, check the peas for doneness and add salt and pepper as needed. Serve with corn bread and enjoy! Source: Read Full Article
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