I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.

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Nutrition Facts

203 calories; protein 8.3g 17% DV; carbohydrates 43g 14% DV; fat 1.8g 3% DV; cholesterolmg; sodium 894.5mg 36% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2019
I added a can of diced green chilis some garlic powder and salt (some of the cans I used were low sodium). It was a hit at the party! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2019
I added a can of diced green chilis some garlic powder and salt (some of the cans I used were low sodium). It was a hit at the party! Read More
Rating: 4 stars
11/04/2018
Ingredients in pantry. Check. Super easy. Check. Brown sugar complimented spices. Enjoyed it over rice. Will try it over fish next. Thanks Jessica. Read More
Rating: 5 stars
01/01/2015
We have made this a couple of times. And had it New Year's Day. It was a great hit within our large family. My 18 year old son asked for it and everyone else loved it! Read More
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