I know this dish doesn’t sound exciting.  But trust me on this.  So good.  This was originally a recipe for Hopping John Bean Butter that I found on the Chubby Vegetarian blog and absolutely loved.  I made some adaptations so that instead of a spread, it’s a bowl of the same delicious flavor, perfect for crumbling cornbread in to.

Blackeyed Peas

1 tbsp olive oil

2 large garlic cloves

1/2 tsp coriander

1/4 tsp cumin

1.5 cups prepared black eyes peas in their water

a couple dashes of tabasco sauce

1/2 tsp salt

1/2 tsp smoked paprika

1/4 tsp black pepper

sautee garlic in olive oil, add coriander and cumin, and then the rest of the ingredients.  Smash up some of the beans and cook down until the dish becomes less watery.  Adjust seasoning to taste.  Serve over corn bread.

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