Black-eyed Pea Succotash


3 tablespoons olive oil
1 cup finely chopped red onion
1 cup chopped red bell pepper
1 cup chopped yellow or orange bell pepper
2 15-ounce cans black-eyed peas, drained and rinsed
1 16-ounce package frozen corn, thawed
1 15-ounce can lima beans, drained and rinsed
1 15-ounce can diced tomatoes
1 teaspoon salt
1 teaspoon pepper
¼ cup apple cider vinegar
  1.  In a Dutch oven, heat olive oil over medium-high heat.  Add onion and bell peppers.  Cook until tender, approximately 10 minutes.
  2. Add black-eyed peas, corn, lima beans, and tomatoes.  Cook until all ingredients are heated through.  Add salt, pepper, and vinegar, stirring to combine.
  3. Serve hot or at room temperature.

Cooking With Crevolyn
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