1 cup chopped onion
1 large clove garlic, chopped
1 teaspoon cumin
1 teaspoon dry mustard
1/2 teaspoon chili powder (I use more)
1 16 oz. can blackeyed peas (drained)
1 16 oz. can whole peeled tomatoes (undrained)
few drops Tabasco
1 teaspoon white vinegar
Saute onion, garlic, and spices in a little oil until the onions are soft. Add the (blackeyed) peas and tomatoes. Simmer for 20 minutes or so, breaking up the tomatoes. Add Tabasco, vinegar, salt, and pepper. Turn off heat and stir.
Serve over rice or with grits.