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Spicy Ginger Black-Eyed Peas

May 10, 2013 By Talya Tate Boerner 8 Comments

Spicy Ginger Black-Eyed Peas
As promised on my Grace Grits Facebook page here is the recipe for quite possibly THE best black-eyed peas ever. Spicy Ginger Black-Eyed Peas!
And I’ve eaten a bunch of peas.
Ingredients
2 cups dried peas
1 Tablespoon coconut oil
1/2 cup chopped green onions
2 cloves garlic
1 diced orange bell pepper (or yellow or red)
1 diced jalapeño pepper (less if you don’t like hot)
1/2 teaspoon of ground ginger
fresh ground pepper to taste
sea salt (optional)
Soak the peas overnight. Drain. Cover in fresh water (about 6 cups) and bring to a boil. Reduce heat and simmer approximately 2 hours until soft.
When the peas are almost done, melt coconut oil in a skillet. Add onions and cook until softened. Add peppers, ginger, garlic and pepper. Continue cooking 3-4 minutes.

 

Drain peas. Toss peas with onion pepper mix. Sprinkle with sea salt if desired.
Pour into a serving dish.

Serves 2-4.

Happy Eating!

talya

 

Filed Under: Food & Recipes Tagged With: Food, gluten-free, healthy recipes, New Year, peas

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Comments

  1. Angi Cartwright says

    May 10, 2013 at 5:26 am

    I’ll try this. Looks delicious. In the past few decades all I have ever done is plain peas with homemade red sauce added after plated.

    Reply
    • Talya Tate Boerner says

      May 10, 2013 at 8:30 am

      I think you will really like this recipe Angi. Very different flavors. Let me know what you think!

      Reply
  2. Joyce Lansky says

    May 10, 2013 at 3:20 pm

    Wow. I’ve never made black-eyed peas before. I guess it’s because I’m a transplanted southerner.

    http://joycelansky.blogspot.com

    Reply
  3. Lana88 says

    May 10, 2013 at 4:00 pm

    Oh my!! This sounds amazing. I have always wondered how to make BEPs taste better.. I must try this! Thanks for sharing. 🙂

    Reply
  4. Writercat59 says

    May 11, 2013 at 5:30 am

    I’ve never made black-eyed peas before but your recipe intrigues me enough to want to try them.

    Does cooking in coconut oil make a difference? Never tried that either and tend to use olive oil and canola oil for my cooking.

    Reply
    • Talya Tate Boerner says

      May 11, 2013 at 5:47 am

      I’ve been cooking more with coconut oil – I think it’s the latest craze:)) There have been some health benefits touted lately, but I still use olive oil and canola as well. Since I had the coconut oil, I used it. It may have made the recipe a bit sweeter, but probably doesn’t make a big difference. Just use whatever is easiest for you. Don’t skip the spices though:)

      Reply
  5. Bryan Jones says

    May 12, 2013 at 12:14 pm

    I must try this! Thanks for sharing!

    Reply
  6. Dorothy Johnson says

    December 27, 2013 at 6:27 pm

    Interesting flavor mix. Wish I could eat peppers.

    Reply

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Hi! I'm Talya Tate Boerner. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

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