Garlic Black Eye Peas

This is one of those, "yeah, of course that's gluten free" posts but I have to say I didn't grow up eating black eye peas so when I did finally start incorporating them into my diet I was like "oh my gawd! have you tried these things!?"

Black eye peas are are earthier bean, you can find them canned, fresh or dry and I think even in the frozen section. Probably the easiest to find is the dry ones but you can essentially use any of them for this recipe. This recipe can be made healthier and also it can be made vegan too (less butter or a butter substitute or probably no butter would work) but honestly I never have proclaimed to be a health food blogger, just delicious, I can promise to deliver on delicious.

Garlic Sauce Black Eye Peas

• 3 cups cooked black eye peas
• 1 tsp salt (also season to taste)
• 2 cups vegetable broth
• 1 carrot, peels and chopped
• 1 stalk celery, finely diced
• 1/2 red bell pepper, chopped
• 1/2 small onion, chopped
• 3 cloves of garlic finely chopped
• 6 tablespoons butter
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cumin seed

Directions:

1. Melt butter in large skillet and add finely chopped garlic and add carrots, celery, bell pepper and onion. 

2. Add salt and sauté until par cooked, add cooked black eye peas, and vegetable broth. 

3. Add spices, paprika, bay leaves, cumin and simmer on low for about 20 minutes. 

4. Serve warm over rice, add additional salt or pepper to taste. 

For some reason this feels like real solid comfort food and makes wonderful left overs, the broth mixed with the beans and the butter really makes a delicious sauce and really soaks into rice if you serve it that way... 

So enjoy! xoxo - Iris