| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Main dish, Mexican, Vegetarian, Vegan |
6 |
Servings |
INGREDIENTS
| 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 |
|
Celery ribs, thinly sliced |
| 3 |
|
Garlic cloves, minced |
| 2 |
c |
Mexican style stewed Tomatos |
INSTRUCTIONS
Rinse beans, cover in water & bring to a boil. Cook for 3 mins, remove
from heat & let sit for 60 mins. Drain & rinse. Cover with fresh water,
bring back to a boil & cook for 30 mins. Drain & set side.
Saute chile flakes in oil for 1 min. Add green onions, celery, garlic &
beans. Cook over medium heat, stirring, for 5 mins. Stir in tomatoes.
Reduce heat & simmer for 30 mins. 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.
KATIE'S NOTE: I read Mark's note, and I say you should do the rinse.
Rinsing this way reduced flatulance later. :)
Source: "Vegetarian Gourmet" Spring, 1995
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
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