Recipe Spicy Vegetarian Black-Eyed Peas

classic33

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Ingredients
1 lb dried black-eyed peas
6 cups water
2 garlic cloves ( minced or pressed)
1 bell pepper, diced
1 small onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 teaspoon dried oregano ( crushed)
1 teaspoon dried thyme ( crushed)
1 (26 ounce) cans chopped tomatoes ( do NOT drain)
1 (4 ounce) cans diced green chilies ( do NOT drain)
1/4 cup red wine vinegar

Directions
  1. Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
  2. Combine garlic, onions and bell pepper in a skillet.
  3. Cook over low heat, with a little water to prevent from scorching.
  4. Cook until onion is translucent.
  5. Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
  6. Cover and reduce heat to low.
  7. Cook for 1 1/2- 2 hours, or until peas are soft.


Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Serves: 8, Yield: 8 cups


About This Recipe
By jckamen on January 11, 2004
"This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas."
 
You have to be careful with this. The acid from tomatoes can prevent the beans from cooking though (I know from experience!). I'd cook the beans in water first and drain. Then follow the recipe. But hey! Anything with chilli wins over my heart (and stomach).
 
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