South West Black Eye Peas
By Betty I. from Thompson Intermediate School, Alabaster, Alabama 35007.
We took the old fashion stand by black eye pea dish and zassed it up by added a new spice for our students-- Chipotle. Don't let the fact that this is a stand by dish fool you - it is still very tasty and ole so good too. The chipotle gave the peas that little kick that really makes you want to come back again and get more.
Serving size: 1/4 cup
|From Saturated Fat||2%|
|Ingredient||6 servings||50 servings|
|Peas, Dry||3/4 cup/4.5 oz||6 1/4 cups/2 lbs 6 oz|
|Oil, all vegetable||.5 tsp||1 Tbl|
|Onions, chopped, frozen||1 oz||1 cup|
|Water from tap||1.75 cup||3 qt 3 cups|
|Spice, Chipotle powder||.2 tsp||2 Tsp|
Soak dry peas in water overnight and then drain.
Chop onion very small. Saute onion with oil;
Add dry peas, water, salt, and chipotle powder to onions. Cook until peas are tender and reaches 135 degrees.
Serve in steam table pan