Delicious Pico Black Eyed Peas Recipe

This recipe for Pico Black Eyed Peas is a delicious twist on the classic southern dish. It combines the flavors of fresh pico de gallo with the hearty and nutritious black eyed peas. This dish is packed with flavor and makes for a perfect side dish or main course. The combination of tomatoes, onions, jalapenos, and cilantro give this dish a fresh and vibrant taste that is sure to impress. Plus, black eyed peas are a great source of protein and fiber, making this recipe both delicious and nutritious.

Ingredients

• 1 pound dried black eyed peas
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, seeds and ribs removed, finely chopped
• 2 tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Directions

1. Rinse the black eyed peas and pick out any debris. Place them in a large pot and cover with water, about 2 inches above the peas. Bring to a boil, then reduce heat and simmer for about 1 hour or until the peas are tender. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and jalapeno and cook for another 2 minutes.
3. Add the diced tomatoes, cooked black eyed peas, and lime juice to the skillet. Stir well to combine.
4. Reduce heat to low and simmer for about 10 minutes, or until the flavors are well blended. Season with salt and pepper to taste.
5. Remove from heat and stir in the chopped cilantro.
6. Serve hot as a side dish or as a main course with rice or tortillas.

Interesting Facts