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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
 
Posted by: Send a Meal AT 11:56 am   |  Permalink   |  Email