Description
A flavorful Mexican dish featuring black-eyed peas.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- Drain and rinse the peas again.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add bell pepper, cumin, and chili powder, cook for 2 minutes.
- Add soaked black-eyed peas and water to the pot.
- Bring to a boil, then reduce heat and simmer for 45 minutes or until peas are tender.
- Add salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust spices to your taste.
- Can be served with rice or tortillas.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mexican black eyed peas recipe