I had soaked some black eyed peas the night before and boiled them the following day to use for some dishes, including this one - Cajun Black Eyed Peas with the last of the summer vegetables from my garden plot.
D liked this dish a lot, mostly because it has sweetcorn in it. He likes sweetcorn. I haven't grown sweetcorn as in the past its not done well. However, I did see a number of gardeners who participate in Harvest Monday do very well with sweetcorn this year, but saying that I haven't seen fresh sweetcorn on the cob being sold at markets - so I guess it depends where you are. I think we have had an interesting summer this year. So I may give sweetcorn a go next year. The sweetcorn in this dish came frozen.The recipe is adapted from the American Soul Food Chef Charita Jones, also known as Momma Cherri. I have written about Momma Cherri before on my blog - see here when I made her awesome Sweet Potato Pies and Southern Style Okra Gumbo.
I am sharing this dish with The VegHog who is hosting #EatYourGreens this month and this dish has homegrown courgettes; and Beth's Weekend Cooking.
Cajun Black Eyed Peas with Summer Vegetables
Serves 4 - 6
4 tablespoons vegetable or olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 teaspoon Cajun Seasoning
If you don't have any Cajun seasoning, you can make your own find the recipe here*.
1/2 teaspoon chili flakes or to taste
400g can of chopped tomatoes
1/2 each of red, yellow and orange pepper, diced
1 courgette, diced
400g black eyed peas, either from a tin or done from scratch
Salt to taste
200g can of sweetcorn or from frozen and defrosted
Heat the oil in a wide pan, then add in the onions and cook slowly until translucent, then stir in the garlic and cook for a few minutes.
Add in the Cajun seasoning and chili flakes, cook for a couple of minutes to coat the onions.
Then stir in the tomatoes.
Simmer for 15 minutes or until the tomatoes have begun to fall apart.
Stir in the black eyed peas, peppers and courgette and cook on medium heat for 15 - 20 minutes.
Add salt to taste.
Stir in the sweetcorn and cook for a few more minutes before serving.
Recipe adapted from Momma Cherri's Soul in a Bowl Cookbook.