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Categories:
black-eyed peas yellow onion bay leaf red pepper garlic water Texmati® Italian tomatoes tomatoes sugar snap pea pepper Cheddar cheese
Viewed: 57 - Published at: 4 years agoIngredients
- 1 cup dried black-eyed peas
- 12 cup yellow onion
- 1 bay leaf
- 12 teaspoon red pepper flakes
- 3 garlic cloves
- 1 12 cups water
- 2 cups texmati and wild rice
- 14 12 ounces Italian tomatoes, diced
- 1 tomatoes, chopped
- 1 cup sugar snap pea, fresh
- pepper, to taste
- fat-free cheddar cheese, grated or soy cheese
Method
- Soak the peas or quick soak.
- Cook the black eyed peas to the rice, NOT including the rice which is the second step for approx one hour.
- Adjust the water if needed to keep the peas covered.
- Drain, remove the bay leaf.
- Set aside.
- Cook the rice according to package directions.
- Then combine the peas with them and mix gently.
- add the rest of the ingredients except the cheese.
- Salt and pepper to taste.
- Simmer for until the peas are done or cook them first and add and then simmer 10 to 15 minutes.
- Serve hot with cheese on top.
- Note: If you eat meat add a bit of pork or ham.
