Buttered Blackeyed Peas
1 (11-ounce) package Frieda’s Blackeyed Peas
1 tablespoon margarine
1/8 teaspoon pepper
Rinse blackeyed peas thoroughly. Place in a 2-quart saucepan with water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 18 minutes, skimming off foam as it rises to the surface. Be careful that the beans do not boil dry. Transfer beans from pan to serving bowl. In a saucepan, melt margarine; add pepper. Drizzle margarine mixture over beans; toss gently to coat. Serve hot.