I had seen the basis for this recipe in Martha Stewart’s Food Everday magazine. The original recipe had you cooking the peas in water, my thought was why not use lower sodium chicken broth for flavor instead (vegetable broth would also work)? The recipe made a filling for tacos and it made a LOT. Enough for 2 meals. Last night we had tacos and for lunch today I heated up the leftovers, added in some Tabasco sauce for a bit more flavor and served it over brown rice. I liked it over the rice better personally! Very, very filling!
Black-eyed Peas Two Ways
2 Tbsp vegetable oil
1 medium sweet onion, peeled and diced
4 cloves garlic, diced
1 jalapeno, seeds removed, diced
2 15 1/2 ounce cans black-eyed peas, drained and rinsed
10 ounces frozen corn
2 cups lower sodium chicken or vegetable broth
1/4 tsp ground black pepper
1/2 cup finely chopped cilantro leaves
Rice to serve over or tortillas
queso fresco cheese, crumbled finely
hot sauce if desired
Heat the oil in a large non-stick skillet over medium. Add in the onion, garlic and jalapeno, cook till softened, about 5 minutes. Add in the peas, corn and broth, bring to a boil over medium high heat. Let cook bubbling for about 15 minutes or until most of the liquid has evaporated. Stir in the cilantro and pepper.
If making tacos fill your tortillas with the peas, top with cheese and whatever else you like.
We preferred having it over the hot rice, with cheese sprinkled on top.