Photo: K8
Black-Eyed Peas with Chorizo and Guiso
13 ingredients
openrecipes
The most definitive preparation of black-eyed peas and beans throughout Latin America is to flavor them generously with pork. African slaves worked as cooks in many houses during the colonial era, and when the Spanish
Estimated Nutrition (whole recipe, rough)
209
Calories
3g
Protein
14g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. dried black-eyed peas (about 1 cup)
- 1/2 lb. dry-cured chorizo, cut into slices 1/4 inch thick
- 3 Tbs. olive oil, as needed
- 1 large yellow onion, thinly sliced
- 1/4 cup minced green onions, white and tender green portions
- 2 tomatoes, peeled and diced
- 3/4 cup seeded and finely diced
- peppers or sweet Italian peppers
- 2 garlic cloves, minced
- 1/2 tsp. achiote paste
- 1/2 tsp. ground cumin
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes