Simple but tasty.
- Black eyed peas with tomatoes (recipe below)
- Cornbread (this recipe is awesome.)
- what ever green veggie Hub-a-dub decides to steam…since I sort of “forgot” the collards (that’s code for 1. I don’t like them and 2. I don’t know how to prepare them.)
Black Eyed Peas with Tomatoes
1 16 oz bag frozen black-eyed peas
1 14ish oz can diced tomato
1 8 oz can tomato sauce
1 cup water
1 onion, chopped
pepper to taste
1ish tbs olive oil
Brown the onions in the olive oil approx 5 minutes, stirring often. Add the frozen black eyed peas. Add tomatoes, sauce pepper to taste and water. Bring to boil. Let simmer uncovered 20-30 minutes until liquid has cooked off and peas are tender. If they aren’t as tender as you like, feel free to add water as needed and continue to let it simmer.
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I’m gonna try the cornbread! I can’t stand collards, but turnips do well with olive oil as the fat and vegetable broth. (I may have to make them again – the cornbread might miss them).
Thanks for the tip! I”ll have to give turnip greens a try!