Spicy Vegetarian Black-Eyed Peas |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 5 |
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This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas. 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) can chopped tomatoes (do not drain) |
1 (4 ounce) can 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.
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