Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 16-oz pkg dry black-eyed peas
- 8 cups cold water
- 6 cups warm water
- 2 cubes reduced-sodium beef bouillon
- 1 medium onion, finely diced
- 1/4 tsp salt
Directions
Rinse and sort peas. In a large pot, bring cold water and peas to a boil over high heat; boil for 2 minutes. Remove from heat, cover, and allow to soak for 1 hour. Drain off water and rinse peas.
Place soaked peas, warm water, bouillon cubes, and onion in a large pot. Bring to a boil over high heat. Reduce heat to low.
Cook 45 minutes to 1 hour or until peas are tender, adding more warm water if necessary; stir periodically. Peas should be covered with a thick sauce.
Add salt, stir gently, and serve.
Exchanges Per Serving:
Starch Exchange -- 2&1/2
Very Lean Meat Exchange -- 1
Calories -- 221
Calories from Fat -- 9
Total Fat -- 1g
Saturated Fat -- 1g
Cholesterol -- 0mg
Sodium -- 109mg
Carbohydrate -- 39g
Dietary Fiber -- 12g
Sugars -- 6g
Protein -- 14g
Jenn B aka Mom2Sam and Tiny