| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cajun | Appetizers, Cajun, Pulses and, Rice | 1 | Servings |
INGREDIENTS
| 15 | oz | Can Blackeyed Peas |
| 1 | tb | Vegetable Oil |
| 1 | lg | Onion — chopped |
| 3 | Cloves Garlic | |
| 1 | tb | Green Pepper — minced |
| 1/4 | ts | Cumin |
| 1/2 | ts | Tumeric |
| 1/4 | ts | Cayenne Pepper |
| 1 | c | Tomato Juice — * see note |
| 2 | tb | Lemon Juice |
INSTRUCTIONS
* We used diced tomatoes. Heat the vegetable oil in a large skillet and fry onion until golden. Add garlic, green pepper, tumeric, and cayenne pepper and fry for 2-3 minutes. Add tomato juice (or tomatoes) and cumin and cook for 5 minutes. Next add black-eyed peas and a little water if needed. Let it simmer for 15 minutes. Stir in lemon juice. Serve over rice or cous cous. (Taken from my friend Lori Nitzsche) Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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