No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 6 servings The following items or measurements are not included below: 2 cans white beans |
||
| Calories 323 | ||
| Calories from Fat 84 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 75mg | 3% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 54.1g | 18% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.7g | ||
| Protein 4.7g | 9% | |
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
From: Chef #1543252
On Feb 5, 2010
This is some good stuff!! And it was very forgiving. I didn't have paste so I made up with extra sauce and only had black eyed peas on had. Also used onion and garlic powder. And it still turned out fantastic.I even got a little heavy handed with the cayenne. But the kids didn't care, they just sweat it out bowl after bowl! I can't wait to make it again and use the suggested ingredients and I'm sure it will be even better!
From: toubabou-ke
On Aug 5, 2009
thank you, thank you! i am a returned peace corps volunteer from guinea (and senegal), west africa. while i took the time to learn some of the more "prominent" dishes (yassa poulet, attieke avec poisson frite, etc...), i failed to take into account the daily pleasures of the village fare. i've been missing these and am SO excited to have found them here! ***for added authenticity, try palm oil and a couple pierced "piments" (habaneros), if you're into that sort of thing. again...thank you, thank you, THANK YOU!!! FIVE STARS!!!
From: Amy - Ellie's Mommie
On Jun 12, 2004
This dish was beyond excellent! My mother, myself and my two-year old all loved it! We had it as a side dish tonight, and I plan on eating it for lunch for the rest of the week. Some recipe notes: There are easily 8 side dish servings in this recipe, 6 main dish servings. I used a 10 inch cast iron skillet, as my onions weren't browning well in the saucepan. I think using cast iron helped them brown more. It took about 10 minutes for the tomato paste to color properly. I used only 1 cup of water and never needed the other cup. I will be making this again and again...I'm thinking of possibly doing an oven and a crockpot version some day. I'll keep 'Zaar updated!
From: Amy Blum
On May 30, 2003
This is a GREAT recipe. I love the dish. I use dried black-eyed peas, boiled with garlic, and it turns out really tasty. A word of advice--letting the paste separate and darken takes longer than you think, the first time you do it.
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