Spicy Blackeyed Peas
1 cup chopped onion
1 large clove garlic, chopped or more
1 tsp cumin
1 tsp dry mustard
1/2 tsp chili powder or more
16 oz can blackeyed peas, drained and rinsed
16 oz can whole peeled tomatoes (undrained)
few drops Tabasco
1 tsp white vinegar
hot sauce, optional
Saute onion, garlic, and spices in a little oil until the onions
are soft. Add the (blackeyed) peas and tomatoes. Simmer for 20
minutes or so, breaking up the tomatoes. Add Tabasco, vinegar,
salt, and pepper. Turn off heat and stir.
Serve over rice, couscous, or with grits.
Adding a lettuce salad, bread, and a glass of wine or beer makes
it a complete meal.