- 5 cups uncooked black-eyed peas
- 1 cup sour cream
- 2 tablespoons red pepper flakes
- 2 red bell peppers, finely diced
- 2 tomatoes, peeled, seeded and chopped
- 1/2 cup chopped fresh parsley
- 1 cup diced country ham
Soak the peas overnight. The next day, drain the peas and place in a large pot. Cover with water, bring to a boil and cook for approximately 1 hour, or until very tender. Drain and place in a large bowl. In a food processor, puree 1/3 of the cooked peas and pass through a mesh strainer. Return puree to the bowl and combine with the remaining peas. Season with salt and freshly cracked black pepper. Stir in the remaining ingredients. Adjust final seasonings and serve with potato chips.
Recipe reprinted by permission of Longstreet. All rights reserved.
nutrition information per serving
66 calories; 4g total fat; 13mg cholesterol; 32mg sodium; 4g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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