Cottoneyed Peas

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 (15-ounce) can cottoneyed peas, drained and rinsed
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
2. Add the paprika, oregano, cayenne pepper, and black pepper and stir to combine. Add the cottoneyed peas, broth, and cream and bring to a simmer. Simmer until the liquid is reduced and the peas are cooked through, about 10 minutes.
3. Remove from the heat and stir in the Parmesan cheese. Season to taste with salt and pepper, and serve.

Interesting Facts

• Cottoneyed peas are a type of legume that is native to the Southern United States.
• This dish is often served as a side dish, but can also be eaten as a main course.
• The creamy texture of the peas comes from the combination of cream and Parmesan cheese.