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Wednesday, May 18, 2011

Creole black-eyed peas

Kim over at In a Shoe is looking for some different bean/lentil recipes—to make the ol' grocery budget stretch!

Black-eyed peas
I love black-eyed peas—they have a sort of nutty, earthy taste that set them apart from other legumes. My Gramma always served a dish of them at Thanksgiving in honor of my Grampa, who grew up in Mississippi, which gives them special significance to me. Therefore, I just had to share my favorite Black-eyed pea recipe!





Creole Black-eyed Peas

1 lb (when dry) cooked black-eyed peas
1/2 onion, diced
1/2 green pepper, diced
1-2 cans diced tomatoes
2 cups corn
Salt and pepper to taste

Saute the onion in a small bit of oil. add the other ingredients. Simmer until hot and flavorful, or stick in the crockpot after lunch on low so it's ready for dinner!

Serve with cornbread and butter.
by Sherry at 6:33 PM
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2 comments »:

  1. I usually don't care for black eyed peas (but I've only tried them plain), but this recipe sounds really good. Perhaps the extra spice is all that it would take for me to start liking this unique little bean.

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  2. We love black-eyed peas (truly a bean not a pea :) around here. Our favorite way....once the peas are done cooking (I like the crock pot method), we open up our buttered cornbread and put heaping spoonfuls of peas over the cornbread and a couple slices of fresh tomatoes on top of that with some pepper and yummy! Sometimes we add creole seasonings while the peas are cooking. We've also done similar to your recipe. Now my mouth is watering....I think I know what we are having for dinner tomorrow night :)

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