Posted by: HAT | January 1, 2010

How to Cook Black-eyed Peas

Dried black-eyed peas

Black-eyed peas before cooking

Boil together for about an hour 2 1/2 c dried black-eyed peas, 2-2 1/2 c. chicken stock [Mom would have used ham juice, but oh well], 4 c water; it doesn’t hurt to add a couple of peppercorns.

Chop a big onion, 1/2 red bell pepper, 1 clove garlic; cook in a little light olive oil for a few minutes till pretty soft. Add to the beans, and keep cooking for 30-45 minutes. Stir occasionally, add a little water as needed to keep from sticking.

Season with salt and pepper to taste. Eat with greens — e.g., collards — boiled with a little vinegar. [Mom would’ve made corn bread, too, but once again . . . ]

Have a Happy and Prosperous New Year!


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