Save pennies and eat healthy, make this Black-Eyed Peas Recipe for your next meal.
Black-Eyed Peas Recipe
Technically, I think these little fellows are supposed to
be called black-eyed beans . . . but nobody does, and I like
it better the other way anyhow. Whatever, they’re delicious
when 3/4 cup of the soaked peas are simmered in 2-1/2 cups of water for an hour and a
brown sugar or molasses, a dash of Worcestershire sauce,
and some salt, sauteed onions and garlic to taste. Yummy!
It’s simple, but this dish (which serves two) is so good my
mouth is watering right now.
If you eat meat and like soul food, here’s another way to
prepare black-eyed peas that’ll have’ em askin’ for seconds:
Simmer 1 cup of the soaked peas with ham hocks (or a ham
bone), 1 cup of tomato puree, a diced onion, and 2 sliced
stalks of celery in enough water to cover everything.
Season with garlic, red pepper, and bay leaf . . . and salt
to taste after the peas are tender.
Serves four . . . but, on a nippy winter’s day, just barely.
Better fix extra!
Read more about bean recipes: Try Nutritious Beans for a Low-Cost Dinner.
