Black-eyed Pea Succotash

Ingredients:

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
 
Directions:
  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.
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