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Black-eyed Peasy

That’s right folks, a new year is upon us and that means it’s time to bust out the black-eyed peas. (And, I don’t mean Fergie and friends.)

It’s also time for a teachable moment — either give a man his black-eyed peas or teach him how to make them himself so he never bothers you again! Being somewhat teachable, I asked my fellow water planners for recipes even I could understand and execute:

Virtually-Cannot-Mess-Up Black-Eyed Peas

Ingredients

1 can black-eyed peas, drained

1 small can jalapenos, drained and chopped

1 small jar red pimentos, drained

1 medium tomato, chopped

1 garlic clove, chopped

¼ cup olive oil

S

alt and pepper to taste

Method

Mix all ingredients together in a large bowl. Place the bowl in the fridge to let the mixture marinate overnight.

Enjoy with crackers or tortilla chips.

 

Very Good Black-Eyed Peas

1 package frozen black-eyed peas, thawed

¼ of a medium white or yellow onion, chopped

1 jalapeno, chopped (Remove all seeds and inner membrane of the jalapeno. Do not touch with hands or wash them repeatedly.)

3 garlic cloves, chopped

¼ cup red wine vinegar

2 tablespoons olive oil

Dash of cayenne

Method

Mix all ingredients together in a large bowl. Place the bowl in the fridge to let the mixture marinate overnight.

Enjoy with crackers or tortilla chips.

With proper instruction (and a little luck), any man can whip up a tasty black-eyed pea dish and ring in the new year happy and prosperous.

Lisa Spears
Lisa Spears
Lisa Spears’ mantra is recycle, reuse… and thrift shop! While no longer with SAWS Conservation, Lisa has now taken her considerable horticulture, design, and reuse skills, along with her fuzzy feline accomplices, to the Hill County where she is sharing her great advice to friends and neighbors.
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