6 Serves
71 Mins
Soak the black-eyed peas in water for several hours, then peel them and use a blender to process them into a smooth batter with red bell peppers and onions.
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Vitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
48 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
210 mg / 4,700 mgSodium
387 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a mixing bowl, stir in the vegetable oil, salt, and black pepper into the bean batter until well combined.
Pour the mixture into greased steaming containers and place them into a large pot with boiling water to steam until firm.
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Turkish
Italian