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Camellia Blackeye Peas - Each
Non-GMO. Since 1923. www.CamelliaBrand.com. For more recipes and tips, visit www.CamelliaBrand.com. Made in USA since 1923.
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Calories | 170.0kcal | (-) | ||||
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Total Fat | 0.5g | 1% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 10.0mg | 0% | ||||
Potassium | 0.0mg | 12% | ||||
Total Carbohydrate | 31.0g | 11% | ||||
Dietary Fiber | 5.0g | 18% | ||||
Total Sugars | 4.0g | (-) | ||||
Added Sugars | 0.0g | 0% | ||||
Protein | 12.0g | (-) | ||||
Calcium | 0.0mg | 5% | ||||
Iron | 0.0mg | 23% |
Dried beans and peas are naturally grown, raw agricultural products. Although they have been mechanically cleaned before packaging, some foreign material may be present. Wash and carefully sort before cooking.
1 lb. Camellia Blackeye Peas. 6-8 cups water. 1 large onion, chopped. 1 clove of garlic, chopped. 2 tbsp. cooking oil. 1/2 tsp. thyme. 1 pinch sage (optional). Salt and pepper to taste. Cajun seasoning to taste. Rinse and sort peas. In a large pot, add peas and water, bring to a boil for 10 minutes, reduce heat, cover and simmer about 1 hour. In a separate skillet, saute onion and garlic in cooking oil. Add to the peas with thyme, sage, salt, pepper and Cajun seasoning to taste. Cook another 1/2 hour or until tender. Serves 6-8.
L.H. Hayward & Co
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