Writing about this recipe is making me so hungry! I’ve always liked black-eyed peas, and this is a proper Southern preparation. The only thing missing is bacon, and I definitely plan to add some next time. Be warned: when the recipe says that it serves 8, it’s being humble. I ended up with an absolutely huge volume of leftover black-eyed peas, and we ate them for a week! My SO suggested making refried beans with some of the leftovers, and I think this is a great idea. Next time I make this recipe, I’ll give it a shot and make some sort of Creole enchiladas. :)
- 1 pound dried black-eyed peas
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon thyme
- 2 bay leaves
- 1/4 teaspoon cracked red pepper
Wash and drain the peas, and allow them to soak in water to cover for at least 1 hour.
In a large saucepan, sauté the onion in the oil over medium heat for about 5 minutes, or until the onion begins to brown.
Add the garlic, water, salt, thyme, bay leaves, and pepper.
Bring the mixture to a boil, add the black-eyed peas to the saucepan, and return to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the peas are tender.
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