Who couldn’t use just a little bit more luck this year?
In my previous post, the Spicy Black Eyed Pea Tomato Bisque recipe was a subtle one, in terms of black-eyed pea flavor. Good for the folks who aren’t crazy about the rather earthy taste of these fabulous little gems (high in protein, no fat and iron to boot).
For folks who like the gutsy taste of black-eyed peas, here’s a little bit more transparent dish, quick to make, and big on flavor.
It also incorporates fresh ingredients, and has a bit of flavor reminiscent of both mexican and middle eastern cuisine.
Sunshine Black-Eyed Peas
(serves two as a side dish, one for a dinner portion, can easily double or triple the recipe if necessary)
1 Can Trappey’s Black-eyed peas with Jalapeno. (You can easily substitute fresh black-eyed peas, spiced to your liking instead- but the can’s a fast shortcut)
1/4 onion finely diced
1 medium tomato seeded and diced
1/4 bunch parsley chopped fine
1/2 teaspoon of salt (or more to taste)
Juice of one lime
Extra Virgin olive oil to drizzle
Directions: Heat the can of black-eyed peas on medium heat (peas and their liquid both). After simmering for a few minutes, take a potato masher and mash the peas about 4 or 5 times, you don’t want to completely make it smooth you want it chunky, but a little creamy.
Pour the black-eyed peas into a bowl and layer on the onions, then the tomatoes, then the parsley, sprinkle with salt, add the lime juice on top and drizzle with olive oil.
Enjoy the earthy goodness!