Black-eyed peas cooked slowly with vegetables, for when you need a little luck.
1. Sweat the carrots and onions in the oil over medium-high heat until the onions are soft.
2. Add the black eyed peas and stir until the skins are opaque and “blanched.”
3. Add the bay leaves, garlic, peppercorns and salt and give it a stir.
4. Cover with chicken stock and bring to a boil and then lower to a very gentle simmer. Cook on low, partly covered, for about 2 hours, stirring occasionally. It is ready when the skins begin to slip off and the beans are tender.
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Loved the black-eyed peas! The bay leaves really add an amazing depth of flavor and interest. The only thing I will change the next time I make them is I’ll grind the peppercorns first. The flavor was good, just a bit of a suprise and a little more concentrated flavor when you bite down on one of those.
Prep: Cook:
Serves: 6 Level: Easy
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Salads
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Prep: Cook:
Serves: 6 Level: Easy
by Leigh Suznovich of Jeanie and Lulu's Kitchen in
Salads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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hopeinchrist on 1.3.2011
Loved the flavor and interest of these peas. The bay leaves really add a nice touch. Previously black-eyes were not one of our favorite beans however; with your recipe, we’re fans!