Week 23 – Black Eyed Peas

Week 23 – Black Eyed Peas (Courtesy Valerie Andrews, Oak Mountain & Temecula Hills Wineries)

Can be reduced proportionally

3-4 cans Black Eyed Peas
1- Yellow Onion
2 cans Chicken Broth
1can Diced tomatoes
1-2 Slices Country Ham or 1 Package Bacon
¼ cup Oak Mtn roasted chili avocado oil
Cumin
Garlic Powder
White Pepper
Black Pepper
Grind Coriander
Cayenne Pepper
¼ Cup Oak Mtn Balsamic Dark Cherry Vinegar

Dice Onion and Country Ham/ bacon and sauté in Avocado oil until onion is translucent and ham/bacon is cooked. Add 1-2 tsp garlic powder, pepper cumin, coriander, cayenne pepper.  Add peas, and stir. Add Chicken broth until peas are covered, Add Balsamic Vinegar and Tomatoes along with Cayenne pepper to taste, Simmer until sauce thickens. Add Salt, Cumin, Coriander, Garlic and Cayenne to taste.