Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: bible@iastate.edu (Anthony E Bible)
Subject: VEGAN: Spicy Blackeyed Peas
Message-ID: <32rcmb$1ab@news.iastate.edu>
Organization: Iowa State University, Ames, Iowa (USA)
Date: Tue, 16 Aug 1994 23:26:39 GMT
Archive-Name: vegan/spicy-blackeyed-peas

        I go this off the Net a couple of years ago, and it is one of my
favorites.  It was originally posted by Tom Smith, but I no longer recall in
which group.

                        Spicy Blackeyed Peas

Ingredients:

        oil
1 cup   chopped onion
1       large clove garlic, chopped
1 tsp   cumin
1 tsp   dry mustard
1/2 tsp chili powder (I use more)
1       16 oz. can blackeyed peas (drained)
1       16 oz. can whole peeled tomatoes (undrained)
        few drops Tabasco
1 tsp   white vinegar
        salt, pepper


Procedure:

        Saute onion, garlic, and spices in a little oil until the onions are
soft.  Add the (blackeyed) peas and tomatoes.  Simmer for 20 minutes or so,
breaking up the tomatoes.  Add Tabasco, vinegar, salt, and pepper.  Turn off
heat and stir.

Serve over rice or with grits.


Some comments of my own:

        I use more garlic.
        I rinse the blackeyed peas thoroughly.  I think it helps with gas.
        I chop the tomatoes before adding rather than breaking up during
                cooking.
        I don't put on salt and pepper.  I think I use less adding it at the
                table.
        I sometimes add Louisiana hot sauce at the table.
        It goes well with couscous also.
        He doesn't say, but this probably servers four.

        For me, adding a lettuce salad, bread, and a glass of wine or beer
makes it a complete meal.  Delicious.


Regards,
Tony