Clara brown's black-eyed peas
Yield: 8 Servings
Ingredients:
- 1 lb Fresh black-eyed peas
- 3 c Water or low sodium chicken -broth
- 1/2 ts Salt
- 1 tb Olive oil
- 1/2 c Red bell pepper; chop
- 1/2 c Yellow bell pepper; chop
- 1 Jalapeno pepper; slice
Instructions:
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.
