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Chocolate Balls with Pistachios & Coconut
March 8, 2012 |
| Black Eyed Peas & Peppers in Olive Oil |
Here’s a simple dish that could be eaten hot or cold, either by itself or as a side dish or in combination with a pilaf like rice, bulgur or quinoa. I usually use dry black eyed peas, since they taste better than the canned ones. But if you are in a hurry, you can use canned beans as well. Dry beans need to be soaked overnight. Therefore, when I soak and boil them, I double the recipe for beans and I keep boiled drained beans in the freezer for future use.
Ingredients:
- 1 cup dry black eyed peas (soaked in water overnight)
- 5+1 cups of boiling water
- 1 medium onion, chopped
- ½ cup olive oil
- 4-5 small peppers (red, orange, yellow or green)
- 1 teaspoon paprika or chili peppers
- Salt and pepper to taste
Directions:
Soak dry black eyed peas overnight or at least for 3 hours.
In a pot combine 5 cups of boiling water and beans. Let it simmer over medium heat until the beans are tender, about 30 minutes. Drain
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| Soak beans overnight |
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| Boiled black eyed peas |
Cut the tops of the peppers, remove seeds and wash. Cut them into ¼ in thick slices.
In a pot, sauté onions in olive oil for about 5 minutes. Add black eyed peas, peppers, paprika, salt and pepper, mix all with a spoon. Add boiling water, bring to a boil, reduce heat. Let it simmer until peas and peppers are tender. You can serve this hot or at room temperature. I usually serve it with some sort of pilaf like bulgur, rice or quinoa.
 Afiyet Olsun! Bon Appetit!
