Southern Black-Eyed Peas (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick. Ingredients:
16 ounces black-eyed peas |
4 -6 cups vegetable stock or 4 -6 cups water |
1 tablespoon vegetable oil |
2 cups chopped onions |
1 carrot, peeled and diced |
4 garlic cloves, smashed and minced |
1/2 teaspoon dried red pepper flakes |
1/2 teaspoon fresh ground black pepper |
1 teaspoon dried leaf thyme |
1/4 teaspoon dried oregano leaves |
salt and pepper |
tabasco sauce |
olive oil |
Directions:
1. Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
2. In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
3. Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
4. Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
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