Black-Eyed Peas & Spinach

Earthymom's Note:

This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 (16 ounce) can black-eyed peas
• 2 (16 ounce) cans whole tomatoes
• 20 ounces frozen leaf spinach, thawed and drained
• 3 garlic cloves, minced
• 1 onion, coarsely chopped
• red chili pepper flakes or cayenne pepper
• 1 teaspoon ground coriander
• 1 tablespoon vegetable oil

Directions:

1. In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
2. Add the coriander and chili flakes.
3. Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
4. Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
5. When dish begins to bubble, reduce heat to simmer for about 30 minutes.
6. Serve with rice.

Reviews

[justcallmetoni]

I used a combination of canned tomatoes and black-eyed peas along with frozen spinach for an earthy and comforting meal. I loved the coriander and spinach together and thought the garlic and pepper added some other great flavors to the dish. Served on a bed of bulgur and we were thrilled. I bet this would be great on polenta wedges as well. Thanks for sharing Earthymom. Made for *Pick a Chef - Spring 2008*.