Black-Eyed Peas with Jalapeño and Tomatoes
Recipe courtesy of CanolaInfo.org.
1 tablespoon canola oil
1 cup diced onions
1 medium jalapeño*, cut into thinly sliced rounds (with seeds)
1 cup water
1 (10-ounce) package frozen black eye peas
1 tablespoon cider vinegar
1/4 teaspoon dried thyme leaves
1/2 cup diced tomatoes
1/2 teaspoon salt
- Heat canola oil in a large saucepan over medium-high heat. Immediately reduce heat to medium, add onions and jalapeño, and cook 3 to 4 minutes or until beginning to turn golden. Add water; bring to a boil over high heat. Add peas, 1 teaspoon vinegar, and thyme. Return to a boil.
- Reduce heat and simmer, covered, 25 minutes or until peas are tender. Remove from heat and add tomato, remaining 2 teaspoons vinegar and salt.
Makes 4 servings.
*Tip: Wearing gloves when handling jalapeños or other hot peppers protects your hands and eyes from coming into contact with pepper substances that can cause a burning sensation.
Recipe and photograph courtesy of CanolaInfo.org.