Black-eyed Peas & Spinach

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can black-eyed peas
• 2 (16 ounce) cans whole tomatoes
• 20 ounces frozen leaf spinach, thawed and drained
• 3 garlic cloves, minced
• 1 onion, coarsely chopped
• red chili pepper flakes or cayenne pepper
• 1 teaspoon ground coriander
• 1 tablespoon vegetable oil

Recipe

• 1 in a dutch oven or large stir fry pan/wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
• 2 add the coriander and chili flakes.
• 3 mix in spinach. if using fresh spinach, stir gently until wilted and dark green.
• 4 crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (if using fresh tomatoes you may need to add water).
• 5 when dish begins to bubble, reduce heat to simmer for about 30 minutes.
• 6 serve with rice.