Ingredients
1 tbs butter or olive oil
1/2 teaspoon fennel seed, ground
1/2 teaspoon ground cumin
1/2 teaspoon smoked salt
1/2 teaspoon coarse ground black pepper
1/4 cup diced white onion
1/4 cup diced fennel bulb
2 garlic cloves, chopped
2 cups rice, cooked
2 cups black-eyed peas, field peas, or a mix of both, cooked
S/P to taste
In a wide skillet or pot, heat the butter or oil. Add the garlic, fennel seed, cumin, smoked salt, and pepper and sauté until the garlic starts to turn translucent. Add the diced onion and fennel bulb and sauté until they are just tender. Add your cooked rice and peas/beans and cook until heated through. If the mix seems a bit dry, feel free to add additional butter or olive oil. Season the finished dish with salt & pepper…maybe an extra pat of butter on top wouldn’t hurt anything either. I often eat this for b’fast or lunch with a fried egg on top. Enjoy!
