Jazzy Skinny Beans - Black Eye Peas W/ Sweet Corn |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a versatile Nigerian bean dish in that you can modify it by changing the ingredients or adding meat to the mix. We serve plain by itself, with fresh white bread, white yams, white rice or boiled/fried plantain. It is a favorite of mine but my friends always request for me to make it. NOTE: Black eyed peas do not need to be pre-soaked. I use dry beans and make mine super spicy but adjusted the recipe to be mildly spicy. Ingredients:
3 cups dry uncooked black-eyed peas (or 6 15oz small cans cooked) |
5 cups water |
1 -1 1/2 cup frozen sweet corn (yellow) |
tomato sauce (i use hunt's unsalted) |
1 large onion (i use yellow onion) |
1 large red bell pepper |
3 medium ripe tomatoes (optional or can use in place of the tomato sauce) |
1/4 cup vegetable oil |
1/4 tablespoon ground cayenne pepper (or 2 habanero peppers) |
2 teaspoons salt |
all purpose seasoning |
Directions:
1. Boil water in a pot. Rinse and add the beans. Add half of the onion (chopped or sliced). Cook on medium heat for 20 minutes or until barely tender. NOTE: always have about 2 inches of water covering the beans while cooking. Do not fill up to the top of the pot to avoid overflowing.
2. In a blender, add the other half of the onion, the bell pepper, can of tomato sauce or tomatoes. Blend until slightly smooth (add the habanero too if using that).
3. Add the vegetable oil and the contents of the blender into the pot along with the beans. If adding meat, you may add it now. Cook for another 15 minutes stirring occasionally as needed. Feel free to add more water as needed. The mixture should be thick but not dry (adjust to your own tastes).
4. Season to your taste with some salt and seasoning. Add the cayenne powder and corn to the pot.
5. Let simmer on low heat for another 15 minutes or until tender.
6. Serve hot, warm or at room temperature. We eat this for breakfast, lunch or dinner!
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