2 15 oz cans Black Eyed Peas, drained and rinsed
1 15 oz can Black Beans, drained and rinsed
One half red bell pepper diced
One jalepeno pepper, seeds removed, diced
Small bunch green onions, thinly sliced
4 cloves garlic, minced
2 tablespoons vegetable oil
3 tablespoons cider vinegar
Salt and pepper to taste
Combine ingredients in large bowl, stir and mash some of the beans coarsely with a fork. This recipe is especially good if you can make it in advance and let the mixture meld overnight. Serve with tortilla chips. Cody likes to make nachos with the leftovers.
5 large ripe avacados
3 roma tomatoes
1/2 small red onion
1 jalepeno pepper, seeds removed
1/2 large bell pepper, whatever color is on sale at the store
5 cloves garlic
1 lime
2 tablespoons olive oil
Salt and pepper to taste
Slice roma tomatoes in half, scoop out the seeds and discard. Coarsely chop tomatoes, onion, jalepeno and bell pepper into a large bowl. Add minced garlic. Squeeze juice of lime over ingredients, add avocado and mash with fork. Continue to mash / stir and add olive oil, salt and pepper. Serve with anything at all, because seriously, this guacamole is that good.