Black-eyed Peasy

Lisa Spears

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.

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