Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 pint of butterbeans
- 2 pints of -water
- two pints of water
- a teaspoonful of parsley
- salt
- pepper
- parsley
Directions
Des Pois Sees.
All dried peas, whether the Black- eyed Peas, Lady Peas, etc., may be cooked according to any of the above recipes. Be careful to soak them over night in cold water, or at least six hours from the early morning, be- fore beginning to cook.
Pois Congris.
These peas are utilized by the Cre- oles in making that famous dish, "Jambalaya au Congri." (See recipe under heading "Louisiana Rice.') On Fridays the rice and peas, which are always boiled separately, must not be cooked with meat, if this day is kept as a fast day. The pea)s and rice are mixed well together and are eaten ■with butter.
BUTTERBEANS.
FSves Plates.
1 Pint of Butterbeans. 2 Pints of -Water.
J Tablespoonful (heaping) of Butter.
Salt and Pepper to Taste.
The butterbean is one of the most recherche and delicate of our Louisiana vegetables. Soak the but- terbeans for about a half hour in water. Pour off this cold fresh wa- ter, and then put them in a porce- lain lined saucepan, or one of agate, and cover with two pints of water. Let them boil well for about an hour, or less, if they are very tender. As soon as they crush easily under pres- sure, take off the fire, drain off water, season well with salt and pepper. Butter well with a heaping table- spoonfu\ of butter, add a teaspoonful of parsley, minced very fine, and serve hot. This is a delicious and welcome dish at the most elegant tables. Butterbeans are raised so extensively in Louisiana that they &.re very cheap and may always grace the poor mans table as well as the rich.