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Ny times black eyed peas recipe

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Ny times black eyed peas recipe

Ingredients

  • 1 ½ cups dried black-eyed peas (or use fresh in season)
  • ½ pound pancetta. reduce 1/4-inch dice
  • 1 medium sweet onion. halved with the stem and thinly sliced
  • 2 cups chicken stock
  • 1 teaspoon fresh thyme leaves (no stems)
  • ½ cup loosely packed flat parsley leaves. chopped
  • Maldon or any other ocean salt and freshly ground pepper to taste
  • Dietary analysis per serving (4 servings)

    384 calories 24 grams fat 7 grams saturated fats grams trans fat 10 grams monounsaturated fat 4 grams polyunsaturated fat 28 grams carbohydrates 4 grams soluble fiber 12 grams sugars 13 grams protein 41 milligrams cholesterol 566 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Pick within the peas, discarding any damaged or undesirable ones. Rinse inside a colander devote a sizable saucepan and add enough very tepid to warm water to pay for by 2 ". Cover and let soak 2 hrs. (Fresh peas don't need soaking.)
    2. Drain the peas. Inside a heavy-bottomed 4-quart saucepan or Nederlander oven, saut pancetta over medium heat until fat is made, about fifteen minutes. Remove pancetta having a slotted spoon and hang aside. Add onion towards the fat saut until soft, about 3 minutes. Remove and hang aside.
    3. Pour off and discard the majority of the fat. Add some chicken stock and produce to some boil. Add some peas and lower to some simmer. Add some thyme, pancetta and onion. Prepare gradually until tender, twenty to thirty minutes. Add parsley. Season to taste.

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