Garlic Jalapeno Black Eyed Peas

Posted on March 03, 2016 by Anne Milneck | 0 comments

The United Nations Food & Agriculture Organization named Pulse Crops as the 2016 food of the year. Pulses are the edible seeds of legumes. They're healthy, nutritious and easy to cook with. From an agricultural standpoint, pulses are sustainable, decrease greenhouse gases, increase soil health 
and use less water than other crops. Oh and one more thing: they're delicious! This recipe is a great way to take part in the pulse movement. Delicious as a side or pair with rice for a complete protein meal. Dig in!


Ingredients:

1 lb frozen black eyed peas, cowpeas or crowder peas

4 Tbl Garlic Jalapeno Extra Virgin Olive Oil

1 small onion, diced

3 cloves garlic, minced

2 tsp Red Bean Seasoning

4 cups chicken stock, plus more for adjusting consistency

Salt and Pepper

Sliced Jalapeno for garnish, optional

Directions:

Heat a 4-quart pot over medium-high heat. Add the Garlic Jalapeño Extra Virgin Olive Oil and onions. Saute until the onions are softened and nearly clear, about 7 minutes. Add the garlic and Red Bean Seasoning and saute just until fragrant, about 1 minute. Add the peas and stock. Bring to a boil then reduce to a simmer. Cover and simmer until the peas are tender, about 30 minutes. You can continue to simmer with the lid off at this point if you want to cook the peas into a creamier consistency. You can also use a potato masher to mash some of the peas to achieve the consistency you desire. Taste and adjust with salt and pepper. Serve alone or with rice. Garnish with sliced jalapeños if desired.

This dish pairs perfectly with our Lemon Garlic Rubbed Kale Salad. Yum!


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