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Spicy Black Eyed Peas

Heart.Foods's picture
  Frozen black eyed peas 3 3⁄4 Cup (60 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Vegetable cooking spray 1
  Chopped onion 1 1⁄4 Cup (20 tbs)
  Chopped green pepper 1 1⁄4 Cup (20 tbs)
  Canned no salt added stewed tomatoes 29 Ounce, chopped (Undrained, 2 Cans, 14 1/2 Ounce Each)
  Low-sodium soy sauce 2 Tablespoon
  Dry mustard 2 Teaspoon
  Chili powder 1 Teaspoon
  Pepper 1 Teaspoon
  Liquid smoke 2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Minced fresh parsley 2 Tablespoon

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.

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