Mexican Black Eyed Peas Recipes

MEXICAN BLACK-EYED PEAS

Steps:

• Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
• Brown sausage in heavy skillet, stiring to crumble.
• Add onions, brown.
• Cook until tender and drain fat.
• Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
• Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
• Add water if necessary.

TEX-MEX RICE AND BLACK-EYED PEAS

Steps:

• Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
• Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

BLACK-EYED PEAS MEXICAN STYLE

Steps:

• Combine onion, garlic, and bacon. Cook until bacon is brown. Add remaining ingredients. Simmer 15 to 20 minutes.