Black-Eyed Peas
Try serving with this cornbread! You can also sub pinto beans for the black-eyed peas.
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- about 2 cups cooked black-eyed peas (or pinto beans) – if canned, rinse and drain
- 1/2 yellow onion, chopped
- 1/4 tsp salt
- 1 tsp mild chili powder
- 2 Tbsp low sodium soy sauce
In a saucepan on medium-low, heat 3 Tbsp water. Add onions and salt and saute until translucent, about 10 minutes (you can choose to saute in oil instead, but it’s not necessary here).
Add chili powder and mix well
Add black-eyed peas (or pinto beans) and about 1/8 cup of water and simmer 10 minutes more.
Add soy sauce, stir, and serve!
