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"The belly rules the mind."--Spanish Proverb

Black-Eyed Pea Ranchero Sauce Recipe

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This recipe for Black-Eyed Pea Ranchero Sauce is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. olive oil
1 (15.5 oz,) can of black-eyed peas, drained and rinsed
1 cup chopped white onion
1/2 cup chopped seeded jalapeņo chilies
1 clove garlic, minced
1 (25.5 oz) can whole peeled tomatoes
1 1/2 tsp. kosher salt
1/2 tsp black pepper
1/2 tsp tsp. ground cumin
1/2 tsp. paprika
Directions:
Directions:
Heat oil in a saucepan over medium-high heat. Add peas, onion, and jalapenos; cook, stirring constantly until soft, about 1 minute. Carefully add tomatoes, breaking tomatoes up using tieback of a wooden spoon. Stir in salt and pepper , cumin, and paprika. Reduce heat to medium-low, and simmer stirring occasionally, until tomato liquid is partially thickened, about 10 minutes. Remove from heat, and cool slightly, about 5 minutes.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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