Spicy Black-eyed Peas

I feel so rich. I was eating my breakfast with Tiko, when everything appeared as a gift. The green juice from the garden, the eggs from the guests who left. The potatoes and avocado from my friend who just went traveling. Then, I looked over at the fruit plate: the bananas and zapotes from Wilson, the limes and maracuya from the trees here, tomatoes and avo from my friend again, and the oranges from Jose! I also have beans and rice leftover from the guests in my cupboard. What a rich week!

Recipe of the Day: Spicy Black-Eyed Peas
4 ou. tofu, pressed between two paper towels, with a plate on the bottom, and a plate on top, to press out the moisture.
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepperQa
3 cups water

Saute the onion, garlic and pressed, crumbled tofu, until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat 45-minutes or more, or until the peas are tender.

Word of the Day– rico – rich

Tip of the Day – Get or grow your beans fresh, and you don’t have to soak them! The beans are so colorful and plentiful here, they are a pleasure to grow!

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