Monday, November 14, 2005


Souhwestern Black-Eyed Peas (Courtesy of Betty Crocker's New Cookbook)

1. Cook 3/4 cup dried black-eyed peas. Drain.
2. Cook 1 cup sliced okra, 1/4 cup chopped onion, 2 cloves garlic, minced, 1/2 teaspoon salt, and 1/4 teaspoon tabasco sauce in 1 tbsp oil 5 minutes, or until onion is soft.
3. Stir in black-eyed peas, 1 tbsp chopped fresh cilantro, and 1 small tomato, seeded and chopped. Heat through, adding a little water if necessary.

Now . . . spill a bunch of that over a piece of cornbread, and you've got a mighty tasty dinner.

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