Friday, March 25, 2011

Black-eyd Peas with Tomatoes

Black-eyed peas are pretty as far as beans go, they cook quicker than many other legumes, and they are quite taste. Despite all these wonderful attributes, I seldom cook them. When I do, I use this seemingly odd, but perfectly balanced, combination of black-eyed peas, tomatoes and soy sauce.

Black-eyed Peas with Tomatoes

Put in pressure cooker:
1 c. dried black-eyed peas
4 c. water
1 T. canola oil
1 garlic clove
Bring to high pressure and cook 9 minutes. Use the quick-release method; OR cook peas in a medium pot on the stove top with water to cover until tender; OR use 2-14 oz. cans of black-eyed peas.

In 1 T. canola oil, saute:
1/2 diced onion
1/2 diced red or green bell pepper, or 4-5 jalapeno peppers
1 diced celery stalk

14 oz. can diced tomatoes
2 T. soy sauce (or more to taste)
Add drained black-eyed peas and cook a bit. Add 1 c. cooked rice (or not) or serve along with. Douse with Frank's Red Hot Sauce, Tabasco Sauce, or any favorite hot sauce.

Today is Aretha Franklin's 69th birthday! Happy Birthday to the Queen of Soul! I think these black-eyed peas would be great served alongside her Queen of Soul Ham (click here) with a few other soul food favorites, and followed by her Peach Cobbler (click here) for dessert. We had them with cut corn, ham slices and homemade bread for a simple country dinner, but these black-eyed peas are satisfying enough to eat all on their own.

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