Beef / Pork

black-eyed peas w/ collards, veggies and basmati rice takes several minutes to prepare.

black-eyed peas w/ collards, veggies and basmati rice takes several minutes to cook.

black-eyed peas w/ collards, veggies and basmati rice makes 13 servings.

The ingredients for black-eyed peas w/ collards, veggies and basmati rice are:

8 cups water
1 lb. dry black-eyed peas.
4 smoked pork necks ( about 1 lb)
1 mild pork Italian sausage, precooked and chopped (about 2.5 ounces)
1 cup collards (chopped)
1 cup carrots
1 cup onion
1/2 cup celery
2 large tomatoes, chopped
4-5 cloves garlic
2 Tbs turmeric
1/4 c. red wine vinegar
1/2 tsp cayenne
1/2 tsp red pepper flakes
1 tsp cumin
1-2 tsp Italian seasoning
1/2 tsp celery seed
1/2 tsp liquid smoke
1-2 tsp Worcestershire sauce
4 tsp Tabasco sauce
1 cup white rice, added at end to soak up broth
5 small bay leaves

Here is how you make black-eyed peas w/ collards, veggies and basmati rice:

Put all ingredients in a pot, bring to boil, reduce heat and simmer for about 1-2 hours. I think this makes about 13 generous 1 cup servings (it's closer to 14 or 14 1/2, so make it an overflowing 1 cup) Number of Servings: 13Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for black-eyed peas w/ collards, veggies and basmati rice is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 149.1

• Total Fat: 2.8 g
• Cholesterol: 5.3 mg
• Sodium: 81.7 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 5.8 g
• Protein: 4.9 g