Saturday, June 13, 2015

Cajun Black Eyed Peas

These were the best Black Eyed Peas I've ever had! Maybe even better the next day, served over quinoa. The spice is just perfect. Makes you feel like you're in the South. Mmm Mmm!

I think I will make a double batch next time, as I wanted more leftovers.

Cajun Black Eyed Peas

2 cans black eyed peas drained and rinsed
1 small/medium yellow onion diced
2-3 cloves of garlic peeled and minced
1/2 package of center cut bacon (approx 6 slices)
1tsp Cajun seasoning
1/8tsp paprika
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
2 cups water

-Use scissors to cut bacon strips into smaller chunks about 1/2 or 1/4 inch x 1/2 or 1 inch
-Fry bacon in pan until you have your bacon bits
-Remove bacon from pan to drain on paper towel
-In bacon drippings saute the diced onion for 2 minutes. Add minced garlic for 2 more
 or until onion is iridescent.
-Add black eyed peas and spices. Stir.
-Add water. Stir.
-Simmer low, covered for 1- 1/2 hr.
-Let cool and store in fridge until ready to reheat and use.
-Serve over brown rice or quinoa with a garnish of the homemade bacon bits

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