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Recipe by: donatus
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See below ingredients and instructions of the recipe
1 c Dried black eyed peas
4 c Water
1/4 ts Red chile flakes, crushed
1/2 ts Cumin
2 tb Olive oil
3/4 c Green onions, thinly sliced
2 ea Celery ribs, thinly sliced
3 ea Garlic cloves, minced
2 c Mexican style stewed Tomatoe
Rinse beans, cover in water bring to a boil. Cook for 3 minutes,
remove from heat let sit for 1 hour. Drain rinse. Cover with
fresh water, bring back to a boil cook for 30 minutes. Drain set
side.
Saute chile flakes in oil for 1 minute. Add green onions, celery,
garlic beans. Cook over medium heat, stirring, for 5 minutes. Stir
in the tomatoes. Reduce heat simmer for 30 minutes. Serve hot.
MARK'S NOTE: I really do not think that black-eyed peas need this much
cooking. When making this dish, I omit the soaking stage just cook
for 30 minutes then let them finish cooking with the remaining
ingredients.
"Vegetarian Gourmet" Spring, 1995
Submitted By MARK SATTERLY On 07-26-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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