Black-Eyed Peas and Crisp Bread
olive oil*
2 TBSP finely chopped onion or shallots
black-eyed peas, drained and rinsed (protein portion)
⅛ to ¼ cup (30-60ml) Seitenbacher vegetable broth
½ pepperoncini or jalapeno pepper, chopped
½ clove garlic, minced
salt and pepper to taste
crispy rye bread like Wasa or RyVita
Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable broth, jalapeno or pepperoncini, and garlic. Season with salt and pepper to taste, and continue cooking until heated through. Put the mixture on top of the crisp and enjoy.
* Substitute vegetable broth for oil during the Strict Phase (w/o oil) of your personalized metabolic balance® plan, or do not use this recipe.