Black Eyed Peas and Vegetables

Friday, May 14, 2010
We love trying out new bean focused dishes and this was certainly a success.  My sister and her family joined us - she and her daughter are gluten intolerant - so I served this with a honey wheat bread and they brought gluten free crackers/bread.  I should have made twice the recipe, though, because this was gone in no time at all. 

Black Eyed Peas and Vegetables
1 onion, peeled and chopped
2 cloves garlic, peeled and diced
dash of cayenne pepper
dash of chili powder
1/8 tsp nutmeg
1 small package frozen or fresh spinach
15 oz. can of black eyed peas, drained and rinsed
1 small package frozen corn
15 oz. can diced tomatoes
2 Tbsp olive oil
Put olive oil in frying pan and add dry spices, onion and garlic. Continue to stir until onions are soft and spices are fragrant. Add black eyed peas. Cook for about 5 minutes. Add spinach, tomatoes, and frozen corn. Cook another 10 minutes so the flavors will blend and the frozen vegetables are hot.