Saturday, December 20, 2008

Creole-Spiced Black Eyed Peas

This weekend, I'm falling back on a simple recipe for creole-spiced black eyed peas, which I served with kale and sweet potato home fries.

2 cups cooked black eyed peas
1 tablespoon canola oil
1 onion, thinly sliced
1 roma tomato, washed and diced
1 teaspoon creole seasoning (such as Lucille's), divided*

Heat oil in a large skillet over medium heat.
Add the onion and 1/2 teaspoon creole seasoning and cook until the onion is tender (about 5 minutes).
Add the tomato to the skillet and cook another minute.
Add the peas to the skillet, along with 1/2 teaspoon of creole seasoning.
Stir, adjust seasonings and serve.

Serves 4-5.

*my seasoning mix contains salt, so I don't use any additional salt in the recipe.

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