Clara Brown's Black-Eyed Peas Recipe

1 lb fresh black-eyed peas
3 cup water or low sodium chicken broth
1/2 tsp salt
1 tbsp olive oil
1/2 cup red bell pepper, chop
1/2 cup yellow bell pepper, chop
1 jalapeno pepper, slice


Directions

Place the peas, water or broth and salt in a 2-quart
saucepan over high heat and bring to the boil. Lower
the heat and simmer, uncovered, for 20 minutes or
until the peas are tender but not mushy. Drain the
peas and set aside. Meanwhile, heat the oil over
medium-high heat in a skillet large enough to hold the
peas. Add the sweet peppers to the hot oil and saute 5
to 7 minutes. Carefully fold the peas and jalepeno
into the peppers, trying not to break the peas. Serve
immediately. Source: "How to Eat Like a Southerner and
Live to Tell the Tale" by Courtney Parker. The access
Atlanta Cookbook. MM Waldine Van Geffen
vghc42a@prodigy.com.

Servings: 8 servings

Categories: Vegetable

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