South-western 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 | eaches | Celery ribs, thinly sliced |
| 3 | eaches | Garlic cloves, minced |
| 2 | cups | Mexican style stewed Tomatoe |
Directions
Rinse beans, cover in water & bring to a boil. Cook for 3 minutes, remove from heat & let sit for 1 hour. Drain & rinse. Cover with fresh water, bring back to a boil & cook for 30 minutes. Drain & set side.
Saute chile flakes in oil for 1 minute. Add green onions, celery, garlic & beans. Cook over medium heat, stirring, for 5 minutes. Stir in the tomatoes. Reduce heat & simmer for 30 minutes. 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.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 07-26-95