These spicy black-eyed peas with tomatoes make a delicious and unexpected addition to a Southern food themed luncheon buffet. Good served hot or cold. Creamy cole slaw and corny corn muffins make the menu a winner. Add a dessert of lemon layer cake with lemon curd Filling. That's southern goodness!
1-1/2 cups cooked black-eyed peas (follow directions on package)*
4 plum tomatoes, seeded and chopped
1 green bell pepper, chopped
1 small white onion, chopped
1 clove garlic, minced
2 Tbspn. olive oil
1 cup chicken broth
1/8 tspn bottled hot pepper sauce (Frank's is excellent)
1/4 tspn black pepper
1/8 tspn cayenne pepper
Salt to taste
Cilantro or regular parsley for garnish
In a large skillet heat olive oil. Sauté onion with bell pepper and garlic 3 minutes. Stir in black-eyed peas, chicken broth, tomatoes, salt, black pepper, cayenne pepper and hot pepper sauce. Cook and stir occasionally 15-20 minutes to cook the tomatoes and blend flavors. Garnish with cilantro.
Updated November 2013