Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
771
Calories
56g
Protein
43g
Fat
37g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Seed | 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 cup Dried black-eyed peas, picked over
- 1/4 tsp Salt
- 1 tbl Balsamic vinegar
- 1/2 cup Finely chopped red bell pepper
- 1/3 cup Finely chopped celery
- 1/4 cup Finely chopped red onion
- 1 tsp Minced fresh jalapeno chili including, (wear rubber gloves) seeds
- 1 1/2 tbl Olive oil
- 1/4 lb Cooked ham steak, coarsely chopped
- 1 tsp Honey
- =
Directions
1
In a saucepan combine peas with salt and water to cover by 2 inches and simmer
2
Cook for 25 to 30 minutes
3
Drain peas and in a bowl toss with vinegar, vegetables, jalapeno, and 1 tablespoon oil.
4
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but
5
Add honey and saute, stirring, 1 minute. Add ham to salad and toss well.
Recipe sourced from
fandom