| Poor Folks Black-Eyed Peas | |
1 cup grits, prepared per directions on box |
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| Cover black-eyed peas and lentils with lots of water in the same medium to large-sized pot. Bring water to boil, then reduce to simmer. Add 4 tablespoons onion powder and garlic powder; cover and simmer until peas are almost tender (about 45 to 55 minutes). (If water evaporates too much, you may add more at this point.) Add cumin and sea salt. Simmer another 30 to 45 minutes or until peas are tender and soft. Stir in another tablespoon of onion powder. To Serve: Spoon cooked grits on plate and spoon black-eyed peas on top. Sprinkle onions over peas and add a dash of hot sauce, if desired. May also be served with your favorite tortilla chips or Doritos -- scoop grits and peas onto the chips and eat like nachos. A delicious way to stretch grits and black eyed peas. | |
| Submitted by Ella Joyce (Hometown: Detroit, Michigan) who says, "This recipe was my father's and my great grandmother's favorite way to stretch a bag of beans or peas by adding brown lentils which are generally pretty inexpensive at the store. My father was a factory worker for GM. This became a regular breakfast when the Union was on strike and money was tight. The first time I prepared it for my husband, who happens to love black-eyed peas and grits anyway, he commented that he never thought about adding these 3 ingredients together. It's become one of his favorite dishes." | |
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Great American Publishers • www.greatamericanpublishers.com |
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