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Entree Recipes: Barbecue Blackeyes

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Barbecue Blackeyes

4           slices bacon
1           large onion, chopped
1           stalk celery, sliced
1           small carrot, diced
3           cups cooked*, drained blackeyes or two 16-oz. cans, drained
1           cup bean liquid
1⁄4        cup bottled barbecue sauce
1           teaspoon prepared mustard
1⁄2        cup diced green pepper
1           cup coarsely crushed barbecue potato chips

Cook bacon until crisp in skillet or saucepan; take up. In the hot oil cook onion, celery and carrot until thoroughly heated. Add beans, liquid, barbecue sauce and mustard, mixing lightly. Simmer 15 minutes, adding more liquid if needed. Just before serving, stir in green pepper and barbecue chips and heat a minute or two longer. Serve topped with bacon.  Makes 4 big servings.

Chef’s tip: For a different presentation, roast meat or fowl on a bed of lightly cooked beans.

Nutritional Information per Serving:
Calories-327, (From Fat-28%), Protein-15 g, Carbohydrate-47 g, Fat-10 g, Sodium-1006 mg, Potassium-819 mg, Dietary Fiber-15 g, Calcium-75 mg, Iron-3 mg, Vitamin A-5307 iu, Vitamin C-38 mg, Cholesterol-5 mg

*For best results, soak and cook dry beans by preferred method.

Source: calbeans.org/republished with permission

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