Southern Style Black-Eyed Peas (Adapted from Vegetarian Cooking |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Spicy, brothy, and delicious. Leftovers can be incorporated into other dishes Ingredients:
2 cups dried black-eyed peas |
3 tablespoons olive oil |
1 tablespoon butter |
2 large new mexico peppers (diced) |
1 onion (diced) |
3 garlic cloves (chopped) |
2 tomatoes (chopped) |
2 teaspoons dried thyme |
2 teaspoons allspice |
2 bay leaves |
2 tablespoons red chili pepper flakes |
1 quart vegetable stock |
2 cups water |
3 teaspoons sea salt |
Directions:
1. The night before you want to make these beans, soak the dried beans in 2 quarts water.
2. The next day, rinse the beans in a colander.
3. Heat olive oil and butter.
4. Sauté onions, garlic, peppers for 5 minutes.
5. Add tomato, bay leaf, thyme, allspice and cook for a minute or two.
6. Add peas, stock, red chili flakes, and 2 cups water and bring to boil.
7. Reduce heat to simmer and cook for 40 minutes.
8. Add salt and cook for an additional 15 minutes.
9. Remove bay leaves and serve ladled in bowls with a bit of the juice.
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