Black-eyed peas are also known as cowpeas, and they are amazing--chock full of ecological, agricultural, and nutritional benefits. They are actually a bean, not a pea, and are available dried, frozen and canned.
Try this black-eyed pea dip with cheese and hot peppers, along with black-eyed peas and seasonings. You can also add cowpeas, which are high in fiber, to soups, salads and stews.
- 4 ounces butter
- 1/2 cup chopped onion
- 1/2 clove garlic, finely minced
- 12 ounces shredded sharp Cheddar cheese
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
- 1 jalapeno pepper, seeds removed, finely chopped
- 1 can (4 ounces) chopped green chiles
- Salt and pepper, to taste
In a medium saucepan over medium-low heat, melt the butter.
Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer.
Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, chopped jalapeno, and green chiles.
Cook for 5 minutes, stirring constantly.
Taste and add salt and pepper to taste. Serve hot in a slow cooker or chafing dish.
More Bean and Black-Eyed Pea Dip