Directions:
- Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.
- Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.
- *2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
- Note: For testing purposes only, we used Bush's Blackeye Peas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16106.97 Kcal (67437 kJ) | ||
| Calories from fat | 191.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.3g | 33% | |
|---|---|---|---|
| Cholesterol | 47.45mg | 16% | |
| Sodium | 20904.76mg | 871% | |
| Potassium | 1084.54mg | 23% | |
| Total Carbs | 3184.53g | 1062% | |
| Sugars | 22.52g | 90% | |
| Dietary Fiber | 3121.79g | 12487% | |
| Protein | 1050.53g | 2101% | |
| Vitamin C | 8394mg | 13990% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 1064.7mg | 5915% | |
| Calcium | 41758.5mg | 4176% | |
| Amount Per 100 g | |||
| Calories | 18.11 Kcal (76 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 33% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 16% | |
| Sodium | 23.51mg | 871% | |
| Potassium | 1.22mg | 23% | |
| Total Carbs | 3.58g | 1062% | |
| Sugars | 0.03g | 90% | |
| Dietary Fiber | 3.51g | 12487% | |
| Protein | 1.18g | 2101% | |
| Vitamin C | 9.4mg | 13990% | |
| Iron | 1.2mg | 5915% | |
| Calcium | 47mg | 4176% | |
* 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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