My girlfriend's a vegetarian, which pretty much makes me a vegetarian.
Times change, people change. My girlfriend is now my wife, and I've lured her out of her herbivorous ways (let's just call tuna a gateway meat). She still threatens to return to her dark paths occassionally but has yet to do so.
Out of those grim times have come a few real treats, though. If you don't own a copy of The New Laurel's Kitchen I highly recommend it, even if don't eat primarily rabbit food. Here's one of my favorite quick dishes of all time - the book's spine is broken at this spot if that says anything. It's called Black-Eyed Peas, Virginia Style.
1 small onion, chopped fine
1 tbsp oil (I use extra virgin olive oil)
1/4 cup chopped celery (about one good sized stalk)
1/4 green bell pepper, chopped
2/3 cup tomato, chopped
2 cups black-eyed peas, well cooked, with liquid
salt and pepper to taste
One thing I learned as a vegeterian is that certain ingredients are everything when it comes to the results. In particular for this recipe, the tomato you pick can make or break it. Get a nice vine ripened tomato which wasn't picked too early or too late. You want a good strong tomato smell, and you don't want it to be too firm or too soft. When you cut it open you want it to be juicy and dripping. With tomato crops what they are right now this might be hard, but see what you can find.
I'm ashamed to admit that in all my times making this recipe I have never cooked the black eyed peas myself. Someday maybe I will, but without doing that this is one of the quickest and easiest recipes around - just grab yourself a regular sized can of cooked black-eyed peas.
One more thing before I get into the directions - if you don't have a peppermill, stop reading this, get off the computer, put your shoes on (pants? okay, put your pants on too), and go buy one. Seriously. Fresh pepper from peppercorns is sooooooooo much better than the pre-ground stuff.
Alright alright I'll give you the directions now. Use a good sized skillet for this rather than a saucepan.
Heat the oil up to medium heat, and saute the onion 'til it turns a bit translucent. Add the celery and bell pepper, and sautee for a couple more minutes. Add the tomato and beans together (the whole can of beans plus its juices is perfect), and as much salt and pepper as you want. Remember that the canned beans probably are salted already so you won't need much. Let it cook for another 5 minutes, and you're done!
Serve immediately, preferrably along side a huge chunk of meat.