Black-eyed Peas 'N Potatoes

[Guest guest]

I wanted to share this wonderful recipe with the TFV

Ben posted this to VG and I made it two weeks ago.

It's even better the next day when the flavors blend.

Enjoy. Donna

 

Black-eyed Peas 'N Potatoes

 

2 tbsps. cooking oil

1/2 tsp. mustard seed

1/2 tsp. cumin seed

1/2 c. chopped onion

2 cloves garlic, minced

1 15 1/2 oz. can black-eyed peas

1 large potato, peeled, chopped

1/2 tsp. ground ginger

1/2 tsp. ground turmeric, optional

dash ground red pepper

 

In skillet heat oil. Add mustard seed. Cover and cook

until seeds begin to

pop. Remove from heat. Stir in cumin. Add onion and

garlic. Cook and stir until

onion is tender, not brown. Stir undrained black-eyed

peas, potatoes, ginger,

turmeric and red pepper. Bring to boiling. Reduce

heat. Cover; simmer 15

minutes.

Serves 4 to 5.

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix,

Midnight Lightning