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Spicy Mix of Black-Eyed Peas
Recipe submitted by Rosie Morgan
My husband loves spicy foods and wants this dish weekly! You can serve it as a condiment, a dip, a snack, or a side dish.
Bag of frozen black-eyed peas w/ snap beans (my preference is PictSweet brand)
½ yellow onion, sliced
1 ½ tsp. salt
1/8 tsp. black pepper
1 package Knorr Ham bouillon/stock powder
2 Tbsp. horseradish (the fresh-ground kind in a glass jar with clear liquid)
1 Tbsp. spicy mustard
1 jar picante
¼ red onion, finely chopped
1 small jalapeno, finely chopped
Cook frozen peas as directed. While cooking, add yellow onion, salt, pepper, and bouillon to season, using water to cover the legumes. When you drain the peas, leave just enough liquid to stop peas from drying out while they sit.
Stir all ingredients together gently (you can save the juice from cooking the peas for another use or freeze) and combine well. Serve in a large bright bowl and garnish with chopped red onion, jalapenos and a dollop of sour cream or crema, stirred in or left in the middle to add contrast.
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