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Black Eyed Peas with Okra Pickles and Red Peppers
from the kitchen of Sharmagne Leland-St. John
1 pound black eyed peas, washed and drained
1/2 jar of okra pickles
3 or 4 hot peppers from the jar of okra pickles
Cook the black eyed peas according to directions on package, adding
1/2 jar of okra pickles sliced into thin rounds. Halfway through
the cooking time, add several of the peppers found in the jar of okra
pickles, sliced into small pieces. Mix well. Cook until
the peas are tender.
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