Easy Black-Eyed Peas With Chevre

• 2-3 cans black-eyed peas (cowpeas) drained and rinsed
• 1/2 to 1 cups fruity extra virgin olive oil
• 3 tablespoons lemon juice
• 1/4 cup chopped scallions
• 1/2 cup chopped fresh tomatoes
• handful curly parsley, chopped
• handful crumbled chevre, to taste
• salt and pepper, to taste
• dashes red pepper flakes
• 3 cloves garlic, minced or chopped

1. Drain and rinse the beans (if using canned).
2. Add to a medium-sized pan, pour in olive oil and add chopped garlic. Make sure you have enough olive oil so that the beans can simmer in adequate liquid.
3. Simmer beans until they start to soften, about 10-15 minutes over medium heat.
4. Add lemon juice, scallions, tomatoes and spices and simmer for another 5 minutes or until everything becomes slightly soft. Adjust ingredients to your liking.
5. Remove from heat and mix in parsley and crumbled chevre. Serve immediately with crusty french bread or roasted potatoes.

blackeyed peas, olive oil, lemon juice, scallions, tomatoes, handful curly parsley, handful, salt, dashes red pepper, garlic

Taken from food52.com/recipes/15421-easy-black-eyed-peas-with-chevre (may not work)