A great recipe from the Audubon Clubhouse in New Orleans
This vegetarian version of black-eyed peas, ladled over rice, makes a healthy cold-weather meal. Ground cumin and paprika may be untraditional, but they add a smoky note to the jalapeno and vegetables. I’ve found that dried black eyed-peas become much more tender and silky than canned peas.
This is my family’s standard, no-frills recipe for pinto beans, which yields a pot rich in flavor despite the short ingredient list. Leftovers can be mashed and heated in a skillet for easy refried beans.