JALAPEñO BLACK-EYED PEAS
Categories Bean Side High Fiber Wheat/Gluten-Free Kwanzaa Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
- Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
- Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)
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Shukrullah Sharif
[email protected]This recipe was a disaster! The black-eyed peas were mushy and the jalapeños were way too spicy. I ended up throwing the whole thing out.
Thandeka Fihlani
[email protected]The jalapeños were a bit too spicy for me, but otherwise this dish was delicious. I'll be sure to use less jalapeños next time.
Wayne Rivers
[email protected]Easy to make and very tasty. I will definitely make this again.
Adrees Butt
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of black-eyed peas, jalapeños, and spices is simply irresistible. I highly recommend it!
Sheila Gist
[email protected]This recipe was a hit! The black-eyed peas were cooked perfectly and the jalapeños added just the right amount of spice. I served it with cornbread and collard greens, and it was a delicious and satisfying meal.