Spicy Black Eyed Peas Recipe
Ingredients
| 3 3/4 cups frozen black-eyed peas | ||
| Water | 2 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Onion | 1 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1 1/4 Cup (16 tbs), chopped | |
| Stewed tomatoes | 2 Can (10oz), undrained | |
| 2 tablespoons low-sodium soy sauce | ||
| Dry mustard | 2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Liquid smoke | 2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Minced parsley | 2 Tablespoon | |
Directions
Combine black-eyed peas and water in a saucepan.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and green pepper; saute until crisp-tender.
Add peas, tomato, and next 6 ingredients.
Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender, stirring occasionally.
Transfer to a serving dish; sprinkle with parsley.
Serve with a slotted spoon.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; set aside.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and green pepper; saute until crisp-tender.
Add peas, tomato, and next 6 ingredients.
Bring to a boil; reduce heat, and simmer 20 minutes or until peas are tender, stirring occasionally.
Transfer to a serving dish; sprinkle with parsley.
Serve with a slotted spoon.
Chef
