This black eyed peas recipe (or black eyed beans, depending on where you live) is quick, easy and a little bit different. Different I suppose, because of the addition of a little mint and brown sugar. These may seem like unusual ingredients with black eyed peas but they add a subtle yet notable richness to the dish.
I like this because it is one of those meals you can throw together when it seems like there is nothing in the cupboards apart from dried ingredients and cans. I also like to keep batches of cooked beans in bags in the freezer for quick meals like this. Home-cooked beans are more economical and more nutritious but canned beans are fine. If you use canned beans or pre-cooked frozen beans like I do, this recipe can be made in about 15 minutes. Serve it with rice or crusty bread for a simple, healthful meal.
1 tablespoon of olive oil
1 large red onion, sliced
3 cloves of garlic, crushed
1 14oz/400g can of chopped tomatoes
1 cup/200g of dried, soaked and cooked black eyed peas (black-eyed beans)
OR use a 15oz/400g can
5oz/150g frozen spinach
¼ teaspoon of chili flakes
½ teaspoon of salt
1 teaspoon of dried mint
1 teaspoon of brown sugar
Juice of ½ lime (about a tablespoon)
Heat the olive oil over a medium heat in a large pan.
Fry the onion and garlic slowly for about 5 minutes until softened.
Add the remaining ingredients and bring up to the boil.
Now lower the heat to a simmer and cook for 10 to 15 minutes.
Just before serving, stir in the lime juice and enjoy.