Culinary Cannabis

The first time I had black eyed peas I was on a family trip to visit family in Florida. My father stopped at a small dinner in Georgia and I was allowed to order what I wanted for my self i was four at the time and when the menu was read to me I wanted the side of peas. When they came I was upset because what I got was not the green peas I come to know as peas, so this is my way of making amends to the seen I made.

Black eyes peas.docx

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Ingredients:

– 1 pound dried black-eyed peas, rinsed and sorted

– 6 cups water

– 1 onion, chopped

– 2 garlic cloves, minced

– 1 green bell pepper, chopped

– 1 red bell pepper, chopped

– 1 can diced tomatoes, undrained

– 1 tablespoon chili powder

– 1 teaspoon cumin

– 1 teaspoon oregano

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 2 tablespoons cannabis-infused olive oil

Instructions:

1. In a large pot, combine the black-eyed peas and water and bring to a boil over high heat.

2. Reduce the heat to low and simmer for 1 hour, or until the peas are tender.

3. Drain off any excess water.

4. In a separate large pot, heat the cannabis-infused olive oil over medium heat.

5. Add the onion, garlic, and bell peppers and cook until the vegetables are tender, about 5 minutes.

6. Add the can of diced tomatoes and spices and stir well.

7. Add the cooked black-eyed peas and stir well to combine.

8. Simmer the mixture for 10-15 minutes over low heat, stirring occasionally.

9. Serve hot with your favorite toppings such as sour cream, shredded cheese, or chopped green onions.Enjoy your cannabis-infused black-eyed peas!

Culinarily Yours in Cannabis,

Mary Ann