Vegan Friday: Blackeyed peas

I had a picture of the finished product, but my phone ate it. The picture, I mean. Not the food.
I had a picture of the finished product, but my phone ate it. The picture, I mean. Not the food.

This is slightly belated because I actually made my Vegan Friday recipe for dinner on Friday instead of doing it in advance. It’s a good one, though — quick, easy, cheap and very good for you.

Blackeyed Peas
1/2 green pepper, diced
1/2 onion, chopped
1 hot pepper, sliced (I used cayenne because I had some on hand)
Grapeseed or olive oil
1 can blackeyed peas, drained and rinsed
1 can diced tomatoes

Fresh cayenne. My peppers are producing like crazy in the garden.
Fresh cayenne. My peppers are producing like crazy in the garden.

Saute the first two ingredients in grapeseed or olive oil until pepper softens. Add hot pepper (if using) and saute gently for a few minutes. Stir vegetable mixture, blackeyed peas and diced tomatoes together in a saucepan and cook until heated through. Makes two dinner-sized servings.

This is particularly nice on a cool fall evening. It’s also good over green chile cornbread.

Emily

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