I actually made this months and months ago, but I couldn’t find it in myself to post. But I promised myself that this week I would post a new recipe if it killed me, and now that I’m doing it I have a very good feeling it will indeed, not kill me.
Since I was taking care of our foster son at the time, you can imagine that one of the big reasons I loved this recipe from FatFreeVegan is because of course, it’s easy as pie. She uses a slow cooker to cook the black-eyed peas, but I don’t have one of those, and won’t until after we move in a couple of years.
For the purpose of this recipe, however, I used canned black-eyed peas, which I suspect do not have the same kind of lovely flavor as dried ones do. So if you feel so inclined to cooking your own, please do so. In the meantime, have at this:
In a frying pan or soup pan, saute
1-2 ribs celery, sliced
1 green and 1 red bell pepper (red is optional but tasty and pretty), roughly chopped
1 large onion, diced*
When the vegetables start to get slightly tender, briefly saute
3-5 cloves garlic, minced
2 cans black-eyed peas, drained
1 can petite diced tomatoes, with liquid
1 tsp dried oregano’
And to taste, add about:
1/8 tsp cayenne
1 Tbsp hot sauce
1/2 tsp black pepper
1 tsp kosher salt
Simmer the mixture for about 15 or so minutes, then add
1/2 tsp Liquid Smoke
and cook for an additional 5 minutes.
Serve with rice.
* It always amuses me when recipes call for 1 large onion, or 2 small onions, or half a large onion… why not a small one? In any event use the equivalent to approximately one large onion. However you wanna do it.