This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled."
In the South it is traditional to make black eyed peas with bacon, salt pork or even sausage. The meat brings both saltiness and great umami flavor to the peas, but also brings added calories in extra fat.
This version is perfect for both vegetarians and those wanting to avoid the added fat. The combination of the smokiness from the paprika, the umami flavor in the dried mushrooms, and the savory Worcestershire sauce makes for a robust, smoky flavor.
Worcestershire is a county in England. The sauce was, however, developed in India by Englishmen and originally bottled back in Worcester, England (hence the name). It contains vinegar, molasses, cloves, anchovies, tamarind, chili peppers, shallots, garlic and onion among other things. It has a great flavor and the low-sodium versions are indistinguishable from the traditional Worcestershire sauce.
1 tsp. low-sodium Worcestershire sauce = 5 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 1g carbohydrates, 20mg sodium, 0mg cholesterol
Servings = 8 | Serving size =about 1 1/2 cups
Cooking Time = 270 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|1 ounce||dried porcini mushrooms|
|3 cups||boiling water|
|1 tsp||olive oil|
|1 large||onion (diced)|
|2 large||ribs celery (diced)|
|1 Tbsp||dried sage|
|2 15 ounce can||no salt added black eyed peas (drained and rinsed)|
|2 tsp||smoked paprika|
|1 tsp||Worcestershire sauce|
|2 cups||no salt added vegetable stock|
Place the dried porcini in a bowl and pour the boiling water over them.
Stir gently and let steep for about 10 minutes.
While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the celery and cook for about 4 minutes. Stir frequently.
Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.
Drain the broth from the mushrooms into the pan. Stir.
Coarsely chop the mushrooms and place them in the pan. Stir.
Simmer, covered, for about 2 hours, stirring occasionally. Serve.
Serving size = about 1 1/2 cups
Servings = 8
Amount Per Serving
|Calories 159||Calories from Fat 7|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 6g||23%|
|Vitamin A 11%||Vitamin C 14%|
|Calcium 6%||Iron 14%|
|Vitamin K 13 mcg||Potassium 591 mg|
|Magnesium 60 mg|