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Side Dish
Chef Ida Rodriguez
Serve with Queso Fresco. Use for refried beans, salads, soups, stews, and casseroles.
11 ounces Blackeyed Peas pre-soaked
1 small Organic Yellow Onion chopped
1 clove Organic Garlic minced
2 tablespoons Dried Epazote
3 cups Water boiling
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.
