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Cook'n with Betty Crocker 
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Spicy Black-Eyed Peas |
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Serves: 4 Print this RecipeServing size: 1 1/4 cups 1/4 cup chopped onions 1/4 cup chopped green peppers 1 (16-ounce) can black-eyed peas, undrained 1 (16-ounce) can stewed tomatoes, undrained 1 teaspoon dry mustard 1/4 teaspoon chili powder 1/4 teaspoon red pepper 1/4 teaspoon pepper 1 tablespoon lite soy sauce 1 teaspoon liquid smoke 1 tablespoon minced fresh parsley Method 1. Coat a large nonstick skillet with nonstick cooking spray; place over medium heat until hot. 2. Add onion and green pepper; sauté until vegetables are tender-crisp. 3. Add remaining ingredients except parsley; bring to a boil. Reduce heat; simmer 20 minutes, stirring often. Transfer to a serving dish. Sprinkle with parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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