Creole Black-eyed Peas With Corn

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Creole Black-eyed Peas With Corn

 

2 cups black-eyed peas

2 quarts water

1 green pepper, chopped

1 onion, chopped

2 T. soft margarine

1 cup whole-kernel corn

1 t. Italian seasoning

1 bay leaf

1/2 t. rosemary

Soak peas one to three hours in water. Sauté pepper

and onion in margarine. Bring peas in water to a boil.

Add vegetables and seasonings. Simmer for 20 minutes.

Serve hot. Serves: 8. Calories per serving: 147;

protein: 8 grams; carbohydrate: 22 grams; fat: 4

grams; cholesterol: 0 milligrams; sodium: 114

milligrams.

 

 

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