Southwestern black-eyed peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black eyed peas |
| 4 | cups | Water |
| ¼ | teaspoon | Red chile flakes, crushed |
| ½ | teaspoon | Cumin |
| 2 | tablespoons | Olive oil |
| ¾ | cup | Green onions, thinly sliced |
| 2 | Celery ribs, thinly sliced | |
| 3 | Garlic cloves, minced | |
| 2 | cups | Mexican style stewed Tomatos |
Directions
Rinse beans, cover in water & bring to a boil. Cook for 3 mins, remove from heat & let sit for 60 mins. Drain & rinse. Cover with fresh water, bring back to a boil & cook for 30 mins. Drain & set side.
Saute chile flakes in oil for 1 min. Add green onions, celery, garlic & beans. Cook over medium heat, stirring, for 5 mins. Stir in tomatoes.
Reduce heat & simmer for 30 mins. Serve hot.
MARK'S NOTE: I really do not think that black-eyed peas need this much cooking. When making this dish, I omit the soaking stage & just cook for 30 minutes & then let them finish cooking with the remaining ingredients.
KATIE'S NOTE: I read Mark's note, and I say you should do the rinse.
Rinsing this way reduced flatulance later. :) Source: "Vegetarian Gourmet" Spring, 1995 Posted to MM-Recipes Digest by momqat@... (Katie M Weber) on Apr 21, 1998
Related recipes
- Basic black-eyed peas
- Black-eyed peas
- Blackeyed peas
- Creole blackeyed peas
- Fresh black-eyed peas
- Hot & spicy black-eyed peas
- Hot and spicy black-eyed peas
- Mexican black-eyed peas
- Plantation blackeye peas
- South-western black eyed peas
- Southern black-eyed peas
- Southern blackeyed peas
- Southern style blackeye peas
- Southwestern style black eyed peas
- Spicy black eyed peas
- Spicy black-eyed peas
- Spicy blackeyed peas
- Spicy hot black-eyed peas
- Stewed black-eyed peas
- Texas zesty black eyed peas