Black Eyed Peas and Red (Bell) Peppers recipe
ingredients
225g (1/2 lb) 1 1/4 cups black eyed peas, cooked until soft
2 medium sized red peppers
2 medium sized onions
1 large clove garlic
3 tbsp (60 ml) white wine vinegar
2 tbsp (30 ml) tomato puree (paste)
1 tsp (5 ml) Barbados (brown) sugar
3 tbsp (60 ml) oil
1 tsp (5 ml) paprika
2 medium sized red peppers
2 medium sized onions
1 large clove garlic
3 tbsp (60 ml) white wine vinegar
2 tbsp (30 ml) tomato puree (paste)
1 tsp (5 ml) Barbados (brown) sugar
3 tbsp (60 ml) oil
1 tsp (5 ml) paprika
method
1. Remove the stalks and seeds and finely chop the (bell) peppers.
2. Finely chop the onions and garlic.
3. Mix the wine vinegar, tomato paste and sugar together.
4. Heat the oil and garlic in a frying pan on a high heat.
5. When the garlic sizzles, put in the peppers and onions.
6. Stir them around on the heat for 2 minutes.
7. Mix in the beans and paprika and cook them for 2 minutes more.
8. Pour in the vinegar mixture, mix it in well and let it bubble.
9. Take the pan from the heat.
2. Finely chop the onions and garlic.
3. Mix the wine vinegar, tomato paste and sugar together.
4. Heat the oil and garlic in a frying pan on a high heat.
5. When the garlic sizzles, put in the peppers and onions.
6. Stir them around on the heat for 2 minutes.
7. Mix in the beans and paprika and cook them for 2 minutes more.
8. Pour in the vinegar mixture, mix it in well and let it bubble.
9. Take the pan from the heat.
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