SERVE THIS FLAVORFUL DISH over brown rice for a hearty dinner, or alone as a lite lunch.

Cajun Black-Eyed Peas

Ingredients

⅓ cup red onion

7 stalks green onions or scallions

3 tbsp. fresh cilantro

4 tsp. poblano pepper

2 garlic cloves

1 tbsp. olive oil

¾ c. UltraBroth or organic vegetable broth

2 cans (30 ounces) black eyed peas

1 tbsp. lemon juice

½ tsp. cayenne pepper

⅛ tsp. crushed red pepper flakes

Sea salt, to taste

Dice by hand or food processor the red onion, green onion, cilantro and poblano pepper. Mince the garlic.

In a large pot heat olive oil over medium heat until hot. Add all onions, garlic, and poblano pepper. Sauté the vegetables for 2–3 minutes until aromatic then add the vegetable broth.

Pour beans from can into strainer and rinse with cold water.

Add the beans, lemon juice, and all spices and herbs to the vegetable broth. Simmer 20–25 minutes while stirring occasionally until beans and vegetables are soft.

Remove from heat and either enjoy warm or chill and serve.

Makes:  4 servings

Prep time:  15 minutes

Cook time:  30 minutes