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Black-Eyed Peas and Walnut Spread
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
6 ounces butternut squash, cut in 1/2-inch dice (about 1 cup)
1/2 cup California walnuts, chopped
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
salt and pepper, to taste
4 fresh baguettes, sliced
2. Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes. Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5?7 minutes more. Stir in the walnuts.
3. Add the walnut mixture to the peas along with the vinegar and parsley. Stir and toss to combine. With a large fork "smash" about half of the beans in the mixture (this helps the mixture to stick together), then season with salt and pepper to taste. Let cool slightly.
4. Spoon about 1 tablespoon of the pea and walnut mixture onto each slice of baguette.
Serving Size: 2 baguette slices with spread
Number of Servings: 32
- 7 g
- 2 g
- 1 g
- 2 g
- Saturated Fat
- 0 g
- 46 mg