Spicy Blackeyed Peas #1

I go this off the Net a couple of years ago, and it is one of my favorites. It was originally posted by Tom Smith, but I no longer recall in which group. Saute onion, garlic, and spices in a little oil until the onions are soft. Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so, breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn off heat and stir. Serve over rice or with grits. Some comments of my own: 1. I use more garlic. 2. I rinse the blackeyed peas thoroughly. I think it helps with gas. 3. I chop the tomatoes before adding rather than breaking up during cooking. 4. I dont put on salt and pepper. I think I use less adding it at the table. 5. I sometimes add Louisiana hot sauce at the table. 6. It goes well with couscous also. 7. He doesnt say, but this probably servers four. 8. For me, adding a lettuce salad, bread, and a glass of wine or beer makes it a complete meal. Delicious. BIBLE@IASTATE.EDU (ANTHONY E BIBLE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.