Side Dish
Melissa's Corporate Chefs
1 tub Blackeyed Peas
2 tablespoons Olive Oil
½ cup Maui Onions, diced
¼ cup Organic Carrots, diced
¼ cup Organic Celery, diced
2½ cups Water or Vegetable Stock
In a sauce pan sauté onion, carrots and celery in olive oil until tender.
Add 2½ cups unsalted water or vegetable stock to the vegetables and bring to a boil.
Add blackeyed peas.
Return to a boil. Reduce heat and simmer 30 to 40 minutes.
