Spicy Black-Eyed Peas (Great Cajan Dish)

Course : Beans
Serves: 1
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15 ounces blackeyed peas
1 tablespoon vegetable oil
1 large onion -- chopped
3 cloves garlic
1 tablespoon green pepper -- minced
1/4 teaspoon cumin
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1 cup tomato juice -- * see note
2 tablespoons lemon juice

Preparation / Directions:

* We used diced tomatoes. Heat the vegetable oil in a large skillet and fry onion until golden. Add garlic, green pepper, tumeric, and cayenne pepper and fry for 2-3 minutes. Add tomato juice (or tomatoes) and cumin and cook for 5 minutes. Next add black-eyed peas and a little water if needed. Let it simmer for 15 minutes. Stir in lemon juice. Serve over rice or cous cous. (Taken from my friend Lori Nitzsche)

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