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Side Dish
Mexican
2 - 3 servings
5 minutes
30 minutes
Serve with Queso Fresco. Use for refried beans, salads, soups, stews, and casseroles.
11 ounces black-eyed peas, pre-soaked
1 small organic yellow onion, chopped
1 clove organic garlic, minced
2 tablespoons dried epazote
3 cups boiling water
1/2 cup queso fresco
Boil the 1 cup of water. Add Epazote and allow to steep for 5 minutes. Strain tea.
Mix all other ingredients. Add 2 cups of water bring to a boil.
Add Epazote, turn beans down to a gentle boil. Boil 15 - 20 minutes. Add salt to taste.
