Friday, April 3, 2009

Hoppin' John

I first tried this when Doe Barbee made it for me. (She should open a restaurant.) Since I love black eyed peas, this was an instant hit. Doe grew up in Memphis and her cooking reflects that. I don't have a recipe, just a list of ingredients in my head (which is how Doe told it to me). I'll do my best to estimate amounts. We eat this as part of our "vegetable plate lunch" along with choice of 2 other veggies: sweet potatoes, fresh corn on the cob, steamed/buttered cabbage, or spaghetti squash with pesto. It costs around $3 for 3 vegetables to feed all 6 of us for lunch! And we sometimes have homemade bread or cornbread with it. Sometimes I'll make 4 vegetables and each child will get to "pick" the 3 they want.
1 can black eyed peas
1 can diced tomatoes
1 garlic clove, minced
1/4 cup onion, diced
1/4 cup green pepper,diced
cumin, salt, pepper,and chili powder or cayene to taste
little olive oil
Saute the onion,pepper, garlic, and spices until tender in the olive oil. Then place beans and tomatoes into a pan and heat thoroughly.

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