BLACK EYED PEA TACOS
Eating black eyed peas for the NEW YEAR is GOOD LUCK! And with THIS yummy recipe, you’ll find prosperity AND delight your taste buds. People around the world have already discovered the tasty, healthy power of this super bean. Low in Fat, high in fiber, black eyed peas are believed to posses disease preventing qualities that lower cholesterol, fight cancer and heart disease! And if you make them right… they are delicious! Here’s my favorite way to cook them up.
• 1 can black eyed peas
• 1 can black beans
• 1 red bell pepper
• 1 yellow bell pepper
• 3 tablespoons olive oil
• 3 celery stalks
• 4 cloves garlic (pressed)
• 1/2 white onion (chopped)
• 1 jalapeno (seeded and diced)
• 2 cups frozen corn
• 1/2 cup chopped cilantro
• 1 tablespoon turmeric
• Ground black pepper (to taste)
• 1/2 cup wine (red or white is fine)
-In a large bowl add chopped celery, onion and peppers.
Seed, dice and add your jalapeno pepper.
-Press your garlic (or dice if you don’t have a press) and add to mixture.
-In a large skillet, heat 3 tablespoons olive oil and add your bowl of vegetables.
-Use a wooden spoon to stir the mixture thoroughly.
-Let the vegetables cook (stirring constantly) until they soften. (about 4 minutes)
-Lower the heat to a medium simmer.
-Add 3 cups water.
-Add 1/2 cup wine
-Add your corn
-Rinse and drain your black eyed peas and black beans and add to the mixture.
-Add your spices. Turmeric, ground black pepper.
-Simmer the mixture (stirring often) and let reduce. (about 15 minutes)
-Mix in your chopped cilantro minutes before serving.
• Crisp and slightly blacken your flour tortillas. (I use my counter burner and a butter knife to flip them)
• Put out several bowls with a variety of toppings for your guests.
Chopped tomatoes. Salsa. Shredded lettuce. Grated Pepper Jack cheese. Guacamole. Plain Greek yogurt (a fantastic healthy and tasty substitute for sour cream)
• This particular dish is vegetarian, but for the meat-eaters add some marinated jerk chicken on the side. Always my favorite!
• Add multigrain chips, and this dish turns into an AWESOME healthy nacho topping as well.
• Don’t be afraid of frozen vegetables if you can’t find fresh produce at your market. Market fresh is ideal, but frozen is perfectly fine — as most vegetables are frozen at the peak of freshness. NO canned corn — EVER.
• When cooking this dish (or any other thick soup or stew), be sure to reach your spoon along the edge of the pan when you stir –to cook evenly and avoid over-cooked gunk.
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