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Cajun Black-Eyed Peas

This recipe was from Jim Hillibush, in the newspaper.  Probably serves 4 adults over rice.

Cook 40-50 min, in several cups of water, until nearly tender (it’s OK to undercook them a bit as they will cook 20 min more):

  • 2/3 c dried black-eyed peas

When the peas are almost done, saute 5 min on medium-low heat in a medium saucepan:

  • 1 T vegetable oil
  • 1 large onion, rough chopped
  • 3 cloves garlic, minced
  • 1/4 c green pepper, minced
  • 1/4 c celery, minced

Add and cook 3 min:

  • 1/4 t cumin
  • 1/4 t turmeric
  • 1/4 t cayenne pepper

Add and simmer 20 min, until vegetables are tender and water is absorbed:

  • 1 c canned tomatoes, blended to sauce OR about 1/2 c tomato juice
  • the peas, drained


  • 1 T fresh lemon juice

Serve over brown rice.


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