Monday, July 2, 2012

Spicy Black Eyed Peas (Hopping John take 2)

2 cups dried black eyed peas (cooked in water and bay leaf)

Olive oil
1/2 onion, diced
6 garlic cloves, minced
2 carrot sticks, chopped
2 celery stalks, chopped
1 bell pepper, seeded and chopped
1 cup fresh corn
1 TBS dried thyme
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 TSP rice vinegar

Cook the beans for about 45 minutes (b I had already done this so i thawed mine from the freezer)
Drain reserving bean liquid in case you need it.

In a medium sized pot heat oil and cook onion and garlic till softening, then add all ingredients except beans and vinegar and cook about 5 minutes. stir in beans and heat through. Season with rice vinegar and taste.

YUM YUM YUM. This came together VERY fast mostly cause my beans were pre-cooked. Even my non bean loving hubby enjoyed.

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