Southwestern Black-Eyed Peas

Southwestern Black-Eyed Peas Ingredients

1 c Dried black eyed peas	3/4 c Green onions, thinly sliced
4 c Water	2 Celery ribs, thinly sliced
1/4 ts Red chile flakes, crushed	3 Garlic cloves, minced
1/2 ts Cumin	2 c Mexican style stewed Tomatos
2 tb Olive oil

Instructions for Southwestern Black-Eyed Peas

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. 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. KATIES NOTE: I read Marks 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@juno.com (Katie M Weber) on Apr 21, 1998

Main Ingredient: PeasCuisine: Mexican

More like this...

Southwestern Style Black Eyed Peas

Black-Eyed Pea, Green Pea and Rice Salad

Breakfast Black Eyed Peas

Chilean Black Eyed Peas and Winter Squash

Beef with Black-Eyed Peas

Ingredient Insight - look inside this recipe