Black Eyed Peas

One of my favorite meals growing up was navy beans cooked in the crock pot with a chopped onion.  My mom would let me pour the whole bag of dried beans out on the counter and pick through it for rocks or broken beans.  A big bowl of these beans with butter-slathered cornbread on the side was delicious. 

Since everyone is talking about budget meals these days, I thought I would share with y’all my favorite way to cook almost every type of bean.  Let’s start with black eyed peas!

Quick Stewed Black Eyed Peas (serves two)

2 TBSP. cooking oil (anything but olive)

½ medium purple onion, diced

1 small stalk of celery, diced

1 small jalapeno, finely diced (or several dashes of Tabasco)

1 small green bell pepper, diced

2 cloves garlic, minced

1 can of black eyed peas (not drained)

1 tsp. Worcestershire

Lawry's seasoning salt

Freshly ground black pepper

Saute vegetables and garlic in oil until pepper begins to brown in spots.  Stir in the can of black eyed peas and Worcestershire sauce.  Simmer to heat through, then taste and add seasoning salt and pepper to taste.  Serve over hot white rice or with butter-slathered cornbread.