Black-eyed peas with fresh salsa

6 Sep

I’m not sure why, but black-eyed peas here taste much better to me than in the US. You can find the them dried at grocery stores or markets.

For the beans
1 cup dried black-eyed peas
1/2 tsp beef bouillon cube

Put the beans in a saucepan and add about 4 cups of water. Let soak overnight. The next day, pour off the water. Add 2-3 cups fresh water and the bouillon. Cover and bring to a low boil. Cook for about 20 minutes or until tender, but not mushy. If needed, add more water.

For the salsa
2 ripe tomatoes, chopped
1 onion, chopped
1 bunch cilantro, chopped
juice from a couple lime wedges

Optional: also good with a little bit of homemade ricotta cheese!


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