South-western black eyed peas
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South-western black eyed peas
  Peas    Mexican    Vegetarian  
Last updated 6/12/2012 1:02:48 AM. Recipe ID 26447. Report a problem with this recipe.
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      Title: South-western black eyed peas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 6 Servings
 
      1 c  Dried black eyed peas
      4 c  Water
    1/4 ts Red chile flakes, crushed
    1/2 ts Cumin
      2 tb Olive oil
    3/4 c  Green onions, thinly sliced
      2 ea Celery ribs, thinly sliced
      3 ea Garlic cloves, minced
      2 c  Mexican style stewed Tomatoe
 
  Rinse beans, cover in water & bring to a boil.  Cook for 3 minutes,
  remove from heat & let sit for 1 hour.  Drain & rinse.  Cover with
  fresh water, bring back to a boil & cook for 30 minutes.  Drain & set
  side.
  
  Saute chile flakes in oil for 1 minute.  Add green onions, celery,
  garlic & beans.  Cook over medium heat, stirring, for 5 minutes. Stir
  in the tomatoes.  Reduce heat & simmer for 30 minutes.  Serve hot.
  
  MARK'S NOTE: I really do not think that black-eyed peas need this much
  cooking.  When making this dish, I omit the soaking stage & just cook
  for 30 minutes & then let them finish cooking with the remaining
  ingredients.
  
  "Vegetarian Gourmet" Spring, 1995
 




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Recipe ID 26447 (Apr 03, 2005)

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