Foovay’s Cauldron

hot and spicy black-eyed peas

1 lb. dried Black Eyed Peas
6 oz Tomato Paste
2 tablespoons Hatch Jalepeno nacho slices with plenty of juice
½ teaspoon Hatch green chile powder
¼ cup Pace Picante Sauce (medium)
2 c. water

Soak the Black-Eyed Peas overnight in water to cover. Drain. Rinse. Place in slow cooker with the other ingredients, stir, set on High for about six hours. Make some cornbread. Yes, I am vegetarian so it is vegetarian – I suppose you could saute and toss in some bacon strips if you must.

I’m warning you – it’s hot. But delicious on a cold day, like say January 1st.

May you have lots of good luck in 2010!

BTW for more about Hatch Chile and to purchase the Green Chile powder (doesn’t look like you can buy Hatch jalepenos unless you are in this area – sorry) check out these links:

Hatch Valley Chile Festival
Hatch Chile Express

Summer Fey Foovay

One Response to “Black-eyed Peas of the Southwest”