Black Eye Peas and Rice with Okra and Tomato Conserve
1-16ounce can black eyed peas (Use fresh canned, not dried canned, fresh or frozen black-eyed peas.
1 cup rice, cooked
To serve combine cooked rice and peas.
1-16ounce can whole tomatoes or 5 medium fresh tomatoes, peeled and drained (reserve liquid)
20 small tender okra pods, sliced (at the last minute)
1 medium onion, chopped
1 bell pepper, chopped
1/2 jalapeno chile minced
1 garlic clove minced
2 tablespoons olive oil
Salt and fresh ground pepper to taste
In a medium skillet, heat oil and saute onion, garlic, pepper and chile until limp. Turn heat to high and add tomatoes, stir constantly until they appear to dry out. Add sliced okra and stir to combine. Add reserved liquid and cook for about 5 minutes. Serve over bed of black-eyed peas and rice.