Ingredients
1 package (16 ounces) frozen black-eyed peas
1/2 teaspoon salt
2 tablespoons butter
1 cup chopped onions
2 garlic cloves, minced
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 tablespoon GOLDEN BLOSSOM HONEY
2 tablespoons soy sauce
black pepper to taste
2 cups brown rice, cooked
Garnish:
1 ripe tomato, chopped
1/2 cup smoked Gouda or cheddar cheese, grated
1/4 cup chopped scallions
fresh parsley, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Bring 2 cups of water to boil in a medium saucepan. Add salt and frozen black-eyed peas. Return water to a boil and simmer for about 15 minutes.
Meanwhile melt butter in a large skillet. Add onions and garlic and saute over a medium-low heat until onions are golden, about 5-7 minutes. Stir in spices, honey, soy sauce and black pepper. Simmer for 1 minute.
Pour cooked black-eyed peas with their liquid into the skillet and simmer about 15 minutes, stirring often.
To Serve:
Spoon black-eyed peas over cooked rice. Top with chopped tomatoes, grated cheese, chopped scallions and a sprinkle of fresh parsley.
Serves: 4
Meanwhile melt butter in a large skillet. Add onions and garlic and saute over a medium-low heat until onions are golden, about 5-7 minutes. Stir in spices, honey, soy sauce and black pepper. Simmer for 1 minute.
Pour cooked black-eyed peas with their liquid into the skillet and simmer about 15 minutes, stirring often.
To Serve:
Spoon black-eyed peas over cooked rice. Top with chopped tomatoes, grated cheese, chopped scallions and a sprinkle of fresh parsley.
Serves: 4
