Saturday, January 29, 2011

Black-eyed Goulash

MSCD 6-month recipe
1 lb. ground meat
1 (1 lb.) bag frozen black-eyed peas
½ yellow onion, diced
½ bell pepper, diced
2 Tbs. minced garlic
1 (10 oz.) can diced tomatoes and green chilies
sea salt and freshly ground black pepper, to taste
extra virgin olive oil

Brown ground meat, seasoning with salt and pepper. Cook black-eyed peas according to package directions. When meat is brown, remove from skillet and set aside. In the same skillet, add a drizzle of olive oil, onion, bell pepper, and garlic. Sauté until tender. Add diced tomatoes and green chilies, cooked and drained peas, and meat to skillet. Mix all ingredients to incorporate and cook on medium heat for a few minutes to heat through.

Great served with cornbread.

by Laura Schroeder

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