South-western Black Eyed Peas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried black eyed peas,
4 cup: Water,
1/4 tsp: Red chile flakes, crushed
1/2 tsp: Cumin,
2 tbsp: Olive oil,
3/4 cup: Green onions, thinly sliced
2 each: Celery ribs, thinly sliced
3 each: Garlic cloves, minced
2 cup: 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.
MARKS 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
Source from luhu.jp
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.
MARKS 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
Source from luhu.jp