½ cup diced chorizo
½ cup each diced onions, peppers, and celery
2 tablespoons chopped garlic
2 tablespoons cumin
1 tablespoon blacken spice
1 tablespoon chili powder
3 cans black-eyed peas (29 oz can)
1 chopped plum tomato (29 oz can)
2 tablespoons oregano chopped
2 tablespoons cilantro chopped
2 tablespoons sherry vinegar
Salt and pepper to taste
Lightly fry chorizo in 2 tablespoons olive oil. Add onions, peppers, celery and garlic. Cook on medium heat 5 minutes. Add dry spices and cook 3 minutes to toast. Add beans and tomato, vinegar. Simmer 25-30 minutes. Add fresh herbs, salt and pepper and cook 10 minutes.
- Recipe courtesy of Nancy Ellison