South Western Black Eyed Peas
Ingredients
1 C. dried black eyed peas
4 C. water
1/4 tsp. red chile flakes, crushed
1/2 tsp. cumin
2 Tbsp. olive oil
3/4 C. green onions, thinly sliced
2 each celery ribs, thinly sliced
3 each garlic cloves, minced
2 C. Mexican style stewed tomatoes
Cooking Instructions
Rinse beans, cover in water and bring to a boil. Cook for 3 minutes, remove from heat and let sit for 1 hr. Drain and rinse. Cover with fresh water, bring back to a boil and cook for 30 minutes. Drain and set side. Sauté chile flakes in oil for 1 minute. Add green onions, celery, garlic and beans. Cook over medium heat, stirring, for 5 minutes. Stir in the tomatoes. Reduce heat and simmer for 30 minutes. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)