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Black Eyed Pea Succotash
About This Recipe
| Yield: | 8 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
Ingredients
- 1/2 large red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 tablespoons of olive oil, divided
- 2 cups corn kernels (thawed if frozen)
- 15.5 ounces black eyed peas, drained and rinsed
- 4 tablespoons lemon juice
- 4 tablespoons chopped fresh chives
- 1 teaspoon hot sauce
- Salt and pepper to taste
- For serving: 4 large red bell peppers
Procedures
-
1
In a large skillet, heat 3 tablespoons of olive oil over medium high heat. Sauté onion and bell peppers until softened, about 5 minutes. Add peas and corn. Sauté until tender and heated through, about 3 minutes.
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2
In a large bowl, whisk together lemon juice, remaining olive oil, chives, and hot sauce. Stir in vegetables. Season with salt and pepper.
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3
To serve, cut each bell pepper in half and remove any ribs or seeds. Spoon succotash into bell pepper half. Garnish with leftover chives.
