| 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
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”