Meals Matter

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Contributed By: jboudevin
cooking light

this lightly pickled relish will keep up to two days in the refrigerator.

Ingredients

Relish:

1 cup Diced red bell pepper

1/2 cup Diced onion

2 tablespoons Chopped fresh parsley

1 tablespoon Cider vinegar

2 teaspoons Minced seeded jalapeno pepper

1/2 teaspoon Sugar

1/4 teaspoon Dry mustard

1/4 teaspoon Salt

Peas:

3 cups Fresh black-eyed peas

2 teaspoons Olive oil

1 cup Chopped onion

1/4 teaspoon Minced garlic

2 1/2 cups Organic vegetable borth

1/2 teaspoon Ground cumin

1/2 teaspoon Smoked paprika

1/4 teaspoon Ground red pepper

1/4 teaspoon Salt

1 Bay leaf

Preparation

1. to prepare relish, combine first 8 ingredients in a bowl. cover and chill.

2. to prepare peas, sort and wash peas; set aside. heat oil in a medium saucepan over medium0high heat. add 1 cup onion and garlic to pan; saute 5 minutes. stir in peas, broth, and remaining ingredients; bring to a boil. cover, reduce heat, and simmer 20 minutes or until peas are tender. discard bay leaf. serve with relish.

Cook's Notes

serving size: 2/3 cup peas and 2 tablespoons relish

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