Try this southern-style spicy black-eye recipe. In many southern households, black-eyed peas are served whenever friends or family get together. Black-eyed peas are inexpensive, filling, and they are just plain good eating when not over-cooked.
I really like this spicy black-eyed peas recipe because it is easy and uses celery, green pepper and carrots. These peas can be eaten over rice or served as is. Starting with canned blacked-eyed peas gives a quick start to getting your meal on the table.
3 Cans black-eyed peas, (Goya brand is best for this dish)
1-15 Ounce. can stewed tomatoes
1 Tablespoon Chile powder
1/2-1 Teaspoon red pepper flakes
1 or 2 garlic cloves, chopped very fine
1 Medium onion, chopped
1 Large green pepper, diced
1 Medium carrot, diced
2 Celery stalks, strings removed and minced
Salt and pepper to taste
Heat a small amount of oil in deep heavy pot, and saute the onions and green pepper. Saute over medium high heat until onions are transparent. Add chopped garlic and minced celery to pan, stir and continue sauteing for a minute.
Add all remaining ingredients and cook over low heat for 15 to 20 minutes, stirring to keep food from sticking to pan. Taste and add salt and pepper as necessary. If using Goya brand black-eyed peas be sure to taste before adding additional salt, this product is already seasoned.
These peas can kept warm by removing from the original pot and placing in a crock pot using the lowest heat level.
A nice addition is cheese or garlic biscuits; or the old reliable, hot corn bread. If you are thinking of serving the black-eyed peas over a slice of corn bread, make it from scratch or use a mix with a low sugar content, my preferred brands are Washington or Glory. I think Jiffy corn bread mix is too sweet to be served this way. Serve with long grain white rice.
Makes 10 to 12 servings depending whether the peas are served plain or over rice.
*1-1/2 cups of diced cooked ham can be added to this spicy dish.
*This can be made very nicely with canned lima beans or black beans.