- Black-eyed Peas: For a hearty base, use 1 can (15 ounces) of black-eyed peas or 2 cups dried black-eyed peas.
- Canned Kidney Beans: To add more texture and protein, include 1 can (15 ounces) of kidney beans.
- Corn: Fresh, frozen, or canned corn kernels enhance the flavor; opt for 1 cup of canned corn if using canned ingredients.
- Tomatoes: Diced tomatoes provide a natural acidity and moisture; use 1 can (28 ounces) of crushed tomatoes.
- Onions: Finely chopped onions add sweetness and depth. Use 1 medium onion, finely diced.
- Bell Peppers: Add color and crunch with red or green bell peppers, roughly chopped into small pieces.
- Chili Powder: For a classic Mexican flavor, use 1 teaspoon of chili powder.
- Cumin: A key spice in Mexican cuisine; add 1/2 teaspoon for warmth.
- Garlic Cloves: Crushed garlic cloves enhance the savory profile. Use 3 cloves, minced or pressed.
- Salt: To taste; start with 1/2 teaspoon and adjust as needed.
- Black Pepper: Freshly ground black pepper adds a slight kick; use about 1/4 teaspoon.
- Optional Garnishes: For presentation and extra flavor, consider adding diced jalapeños, chopped fresh cilantro, or lime wedges.
SEO-friendly keywords:
- Mexican-style beans
- Black-eyed peas recipe
- Beans and grains combo
- Canned black-eyed peas
- Dried black-eyed peas
- Kidney beans in recipes
- Corn for beans
- Tomatoes in bean dishes
- Onion and bell pepper mix
- Chili powder seasoning
- Cumin spice blend
- Garlic cloves in cooking
- Salt and pepper seasoning
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Steps
## Black Eyed Peas Mexican Style Beans and Grains Recipe
### Ingredients:
- 1 lb black-eyed peas (pintos)
- 2 cups vegetable broth or water
- 1 can (15 oz) corn kernels, drained
- 1 medium red bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeds removed and finely chopped (optional)
- 2 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- 1 tbsp olive oil or vegetable oil
- 1 cup cooked quinoa or brown rice
- Fresh cilantro for garnish
### Instructions:
#### Step 1: Prepare the Ingredients
Start by washing and picking through your black-eyed peas to remove any stones, damaged beans, or debris. Rinse them thoroughly with cold water.
#### Step 2: Cook the Beans
In a large pot, add the black-eyed peas and vegetable broth or water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 40 minutes or until the beans are tender but still hold their shape.
#### Step 3: Sauté the Vegetables
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until translucent. Add the diced red bell pepper and jalapeño (if using), and cook for an additional 3-5 minutes.
#### Step 4: Add Spices
Stir in the minced garlic, ground cumin, chili powder, and a pinch of salt. Cook for about 1 minute, stirring constantly to prevent burning.
#### Step 5: Combine Beans and Vegetables
Once the black-eyed peas are done cooking, drain any excess liquid from them and add them to the skillet with the vegetables. Stir well to combine all ingredients.
#### Step 6: Serve
Let the mixture simmer for another 2-3 minutes to allow flavors to meld together. Add the cooked quinoa or brown rice a few minutes before serving to heat through.
### Final Touches:
Garnish your dish with fresh cilantro and serve hot. For an extra kick, consider adding some diced tomatoes or lime wedges on the side for squeezing over individual servings.
### SEO Tips:
- Use relevant keywords like "black-eyed peas," "Mexican style beans," and "beans and grains" in your title and throughout the content.
- Include recipe steps using clear, actionable language to help readers follow along easily.
- Add a short description at the beginning of each step for better readability.
- Utilize bullet points where appropriate (like in the ingredient list) to break up text and make it more digestible.
Enjoy this hearty and flavorful dish that combines traditional black-eyed peas with a twist of Mexican spices!