Directions:
- Soak dried peas overnight or longer.
- Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware - unless you are familiar with the salt content of the hocks, tread lightly.
- Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
- When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
- In a sautee pan, toast the flour over medium heat until a medium to dark carmel color - ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.77 Kcal (740 kJ) | ||
| Calories from fat | 6.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Sodium | 75.89mg | 3% | |
| Potassium | 83.79mg | 2% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.25 Kcal (503 kJ) | ||
| Calories from fat | 4.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 1% | |
|---|---|---|---|
| Sodium | 51.63mg | 3% | |
| Potassium | 57mg | 2% | |
| Total Carbs | 2.38g | 1% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 2.9mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 9% | |
| Calcium | 9.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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