Wednesday, July 2, 2014

Recipe: Southern Black-Eyed Peas

Southern Black-Eyed Peas
Recipe Source: Chef Chloe Coscarelli, Chloe's Kitchen

2 tablespoons olive oil
1 large onion, finely chopped
1 green bell pepper, seeded and diced
2 cups cauliflower florets, roughly chopped into ½-inch pieces (I use frozen cauliflower)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (I use just a dash because I have young children)
½ teaspoon sea salt
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can tomato sauce
1 cup water (I leave this out because otherwise the dish would be too runny)
¼ cup soy sauce
1/3 cup packed brown sugar
2 tablespoons apple cider vinegar
In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.

Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste.


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