Difficulty rating: 2 chef's hat (out of 5)
Prep Time:15 minutes
Cook Time: 20 minutes
Owen says: "Look for frozen and dried black-eyed peas at your local grocery store. I recommend frozen veggies over canned and dried beans/peas over canned as well. Commercial frozen veggies are picked when they are ripe, rather than under ripe and ripened through chemical means, then flash frozen which ends up preserving the nutrients. Also, they are usually frozen without too many preservatives."
Add peas to a large sauce pot and add enough water to cover peas by 1 inch of water and bring to a boil. Once boiling reduce to a simmer. Continue to simmer for 20 minutes or until tender.
While peas are cooking dice tomatoes and red onions and add to a large bowl.
In a small bowl, whisk together vinegar, salt, pepper and oil.
When peas are tender, drain and rinse
Add peas and vinegar mixture to tomato and onions. Stir to combine.
Serve hot or cold in whole wheat pita pockets. Also makes an excellent side dish to round out other meals.
Refrigerate leftovers in a covered container up to 3 days.
Inspired by Lynne and Owen Maroney
Local Foods Recipes
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