Black-eyed Peas 'N Potatoes

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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.

 

 

 

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