Sweet and Sour Black-Eyed Pea Succotash

Trader Joe’s is one of my all-time favorite grocery stores.  Initially, I wasn’t so quick to hop onto their bandwagon, but fast forward and I’ve since become one of their most loyal customers!  I truly love their products!  If you’re still skeptical about all the hoopla, hop on over to one of many websites to see all the lists of some of the most popular products, and see what you’ve been missing.  I’ll post my “TJ’s Favorites” list in a future post, but for now, here are a few you can check out.

http://www.refinery29.com/best-trader-joes-food-products

http://www.today.com/food/22-trader-joe-s-products-we-re-totally-obsessed-t109415

Today, though, it’s all about their steamed blackeyed peas.  I’ve posted before how I love their steamed lentils (see this post), so I thought I’d blog about their blackeyed peas along with a great recipe to showcase them.  Since summertime is all about using the abundance of fresh garden produce, this succotash fits the bill.  Feel free to add whatever produce you’d like to make it your own.

Sweet and Sour Black-Eyed Pea Succotash

Sweet and Sour Black-Eyed Pea Succotash

 

Trader Joe's Steamed Blackeyed Peas

Trader Joe’s Steamed Blackeyed Peas

Sweet and Sour Black-Eyed Pea Succotash

Adapted from: Bobby Flay

Ingredients:

  • 2 cups fresh or frozen corn
  • 2 tablespoons canola oil
  • 1 small red onion
  • 1 small red bell pepper, finely diced
  • 1 small chile pepper, finely diced (can use fresno, jalepeno, etc)
  • 1 clove garlic, minced
  • 1 package Trader Joe’s steamed blackened peas (or 1 can, drained and rinsed)
  • 1 tablespoon sugar
  • ¼ cup cider vinegar
  • ¼ cup chopped fresh parsley
  • salt & pepper to taste

Preparation:

Heat the oil in a large skillet over medium heat. Add the onions, bell pepper and chile and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, cook about 30 seconds more then add the blackeyed peas cooking another 2 minutes or so. Add the sugar and vinegar, bring to a boil, and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the corn and parsley and transfer to a serving bowl. Serve warm or at room temperature.

Liz’s Tidbits:

  • Bobby Flay grilled 4 ears of corn then cut it off the cobb.  In the essence of time, I used frozen and it was great!

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

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