Mexicali Blackeyed Peas
These spicy blackeyed peas are delicious by themselves but for an added treat serve them over steamed rice. For a simple vegetarian meal add a salad, warm bread and a refreshing glass of iced tea.
1 tablespoon vegetable oil
1 cup chopped onion
3 cloves garlic, finely minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can blackeyed peas, drained and rinsed
1 (4-ounce) can diced green chiles
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons white distilled vinegar
2 teaspoons hot pepper sauce
- Heat oil in large skillet; cook onion and garlic until tender. Add tomatoes with juice, peas, chiles, chili powder and cumin; cook for 15 minutes.
- Add vinegar and hot pepper sauce. Season with salt and ground black pepper.
Makes 4 servings.