Black Eyed Pea Dip
Ingredients
- 6 oz dried black-eyed peas
- 1 large or 2 knuckles of bacon
- 1 medium onion cut into chunks
- 1 dried red pepper
- 8 floz soured cream
- 1 tsp salt
- 1/4 tsp black pepper
- 2 oz spring onion chopped
- 2 oz green or red pepper
- chopped Tabasco sauce to taste
Instructions
- Soak peas overnight. Drain. Place in medium saucepan with bacon, onion and dried pepper. Add enough water to cover.
- Bring to the boil, then simmer until peas are tender, about 1 hour, adding water if needed.
- Drain the peas, reserving about 120 ml (4 fl oz) liquid and the bacon. Discard the onion and dried pepper.
- Puree the peas in a blender or food processor, adding the cooking liquid a tablespoon at a time, until the mixture is still a little dry but almost smooth, probably 4-6 tbsp.
- Add the soured cream. Cut the meat from the bacon, discard the fatty parts, and finely chop the meat.
- Add it to the puree with the salt and black pepper.
- Just before serving, add the onion, green or red pepper and Tabasco sauce to taste.
Calories: 278 kcal
Carbohydrates: 32 g
Protein: 12 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 31 mg
Sodium: 642 mg
Potassium: 668 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 984 IU
Vitamin C: 24 mg
Calcium: 130 mg
Iron: 4 mg