Ingredients for Jazzy Skinny Beans Black Eye Peas W Sweet Corn
- 1 cup dry black-eyed peas
- 4 cups water
- Frozen Sweet Corn
- Tomato Sauce
- 1 medium yellow onion, roughly chopped
- Red Bell Pepper
- Tomatoes
- 2 tablespoons vegetable oil
- Ground Cayenne Pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon seasoning blend (e.g., poultry seasoning, adobo)
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How to Make Jazzy Skinny Beans Black Eye Peas W Sweet Corn
- Boil 4 cups of water in a large pot.
- Rinse 1 cup of dry black-eyed peas and add them to the boiling water.
- Add 1/2 of a medium yellow onion (roughly chopped).
- Cook over medium heat for 20 minutes, or until the peas are barely tender. Do not overcook. Do not fill the pot to the top to avoid overflowing.
- While the peas cook, prepare the sauce: In a blender, combine the remaining 1/2 medium yellow onion, 1 green bell pepper (cored and roughly chopped), and 1 (14.5 ounce) can of diced tomatoes (or 1 1/2 cups of fresh diced tomatoes).
- Blend until slightly smooth.
- Heat 2 tablespoons of vegetable oil in a separate pan. Add the blended mixture to the heated oil and cook for 5 minutes, stirring occasionally.
- Add the contents of the blender and the oil to the pot with the peas.
- (Optional) Add 1 cup of cooked meat (chicken, beef, or shrimp) at this stage.
- Cook for another 15 minutes, stirring occasionally.
- Add water as needed to maintain a thick, but not dry consistency.
- Season with 1 teaspoon of salt (or to taste) and 1/2 teaspoon of your favorite seasoning blend.
- Stir in 1/2 teaspoon of cayenne pepper (or more, to taste) and 1 cup of frozen or fresh sweet corn kernels.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the peas are tender.
- Serve hot, warm, or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
28g
Fat
10g
Carbs
14g
