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black-eyed peas water frozen sweet corn tomato sauce onion red bell pepper tomatoes vegetable oil ground cayenne pepper salt
Viewed: 89 - Published at: 8 years agoIngredients
- 3 cups dry uncooked black-eyed peas (or 6 15oz small cans cooked)
- 5 cups water
- 1 -1 12 cup frozen sweet corn (yellow)
- tomato sauce (I use Hunt's Unsalted)
- 1 large onion (I use yellow onion)
- 1 large red bell pepper
- 3 medium ripe tomatoes (Optional or can use in place of the tomato sauce)
- 14 cup vegetable oil
- 14 tablespoon ground cayenne pepper (or 2 habanero peppers)
- 2 teaspoons salt
- all purpose seasoning
Method
- Boil water in a pot.
- Rinse and add the beans.
- Add half of the onion (chopped or sliced).
- Cook on medium heat for 20 minutes or until barely tender.
- NOTE: always have about 2 inches of water covering the beans while cooking.
- Do not fill up to the top of the pot to avoid overflowing.
- In a blender, add the other half of the onion, the bell pepper, can of tomato sauce or tomatoes.
- Blend until slightly smooth (add the habanero too if using that).
- Add the vegetable oil and the contents of the blender into the pot along with the beans.
- If adding meat, you may add it now.
- Cook for another 15 minutes stirring occasionally as needed.
- Feel free to add more water as needed.
- The mixture should be thick but not dry (adjust to your own tastes).
- Season to your taste with some salt and seasoning.
- Add the cayenne powder and corn to the pot.
- Let simmer on low heat for another 15 minutes or until tender.
- Serve hot, warm or at room temperature.
- We eat this for breakfast, lunch or dinner!
