Friday, December 10 2010
ingredients
- 2 stalks celery, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 1 medium green sweet pepper, chopped (3/4 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 ounces cooked ham, diced (1-1/4 cups)
- 1 teaspoon paprika
- 1/2 teaspoon each sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 15-1/2-ounce can black-eyed peas, rinsed and drained
- 1 14-1/2-ounce can golden hominy, rinsed and drained
- 1 14-1/2-ounce can diced tomatoes
- 1 14-ounce can chicken broth
- 1 tablespoon snipped fresh parsley
- 1 tablespoons molasses
directions
1. In a 4-quart Dutch oven cook celery, onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes. Stir in ham, paprika, sugar; dry mustard; ground cumin; dried basil, crushed; dried oregano, crushed; and dried thyme, crushed. Cook and stir 5 minutes more.
2. Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley, and molasses. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 4 servings.
nutrition facts
- Servings Per Recipe 4 servings
- Calories384,
- Total Fat (g)14,
- Saturated Fat (g)3,
- Monounsaturated Fat (g)7,
- Polyunsaturated Fat (g)2,
- Cholesterol (mg)24,
- Sodium (mg)1627,
- Carbohydrate (g)47,
- Total Sugar (g)9,
- Fiber (g)10,
- Protein (g)17,
- Vitamin C (DV%)69,
- Calcium (DV%)13,
- Iron (DV%)15,
- Percent Daily Values are based on a 2,000 calorie diet
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