Description
A flavorful Mexican dish featuring black-eyed peas.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 2 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- Soak black-eyed peas overnight.
- Drain and rinse peas.
- 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 black-eyed peas and vegetable broth; bring to a boil.
- Reduce heat and simmer for 30-40 minutes until peas are tender.
- Season with salt.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spices according to your taste.
- Serve with rice or tortillas.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- 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