I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It’s great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It’s spicy and simple. Like our love!
Original recipe makes 4 servings
1 (15 ounce) can jalapeno black-eyed peas, drained
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 tablespoons light brown sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
- Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.
Calories: 203 kcal
Carbohydrates: 43 g
Cholesterol: 0 mg
Fat: 1.8 g
Fiber: 6.4 g
Protein: 8.3 g
Sodium: 894 mg