Quick Black-Eyed Peas With Tomatoes
a recipe that serves 4 by
Ingredients:
2 teaspoons extra-virgin olive oil
2 garlic cloves minced
1/2 bunch scallions, white and green parts separated and thinly sliced
coarse salt and ground pepper
3 tomatoes, chopped (about 4 cups)
2 cans (14.5 ounces each) black-eyed peas, rinsed and drained
1/4 cup water
Directions:
1. Place a large piece of foil directly over heat source on grill. Place a medium ovenproof pot on foil and heat until warm.
2. Add oil, garlic, and scallion whites and season with salt and pepper.
3. Cook, stirring, until scallions begin to soften about 2 minutes.
4. Add tomatoes, black-eyed peas and water. Season with salt and pepper.
5. Cook, stirring occasionally, until tomatoes begin to break down, about 10 minutes.
6. Add scallion greens and serve.
Note:
I did this on my stove not on the grill, thereby eliminating the foil in step 1. Also I only used a dash of salt and pepper at step 2 only. This really tastes good. Had it with steak and leftovers with chicken another night. Tastes good hot and cool.