Try this recipe for a change of pace. Black-eyed peas are cooked in a pressure cooker then combined with onion, spinach, tomatoes and fennel.
INGREDIENTS (for 4 servings):
- 1 cup dry black-eyed peas
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cups fresh spinach
- 1 (28 ounce) can peeled and diced tomatoes
- 2 teaspoons salt
- 1 teaspoon fennel seed, ground
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Cook black-eye peas in a pressure cooker for 12 minutes.
Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
Combine beans with spinach mixture in a 2 quart casserole dish.
Bake in preheated oven for 15 minutes.