Black-Eye Peas and Rice

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Ingredients (use vegan versions):


  • 1 onion
  • water/broth for saute
  • 1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
  • 1 15oz can Black Eye Peas, drained
  • 2 cups cooked white rice (I used a mixture of white/brown basmati)
  • Salt, pepper, garlic powder for seasoning

Directions:

Chop the onion and saute it in a good size frying pan with the broth.
If you are using fresh tomatoes, add them and cook until they are
soft. Stir in the remaining ingredients and heat through.


Makes about 3-4 servings, as a main course casserole


NOTES: Don’t drain the tomatoes and black-eyes completely. You need a
little “juice” to make it a nice mushy (comforting) casserole.


This recipe was from a TV program here in Raleigh NC called “Southern
Sportsman”. I just took out the oil and bacon.


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