Pink-Eyed Peas with Smoked Paprika |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Field peas, such as pink-eyed peas, are often cooked with bacon or ham. In this easy vegetarian version, sautéing the onions and garlic in butter adds a touch of richness, while Spanish smoked paprika mimics the taste of bacon. Ingredients:
3 cups fresh pink-eyed peas (about 1 pound) |
1 tablespoon butter |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
3 cups organic vegetable broth (such as swanson certified organic) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon spanish smoked paprika |
Directions:
1. Sort and wash peas.
2. Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.
|
|