Yield: 2 cups
|1 cup||Dried black-eyed peas|
|3 cups||Vegetable or other stock|
|5||(or 6) parsley sprigs|
|1||Branch of sage with 3-4 leaves or|
|½ teaspoon||Dried sage|
|Salt and pepper to taste|
1. Although it's not necessary to soak black-eyed peas, you can if you have the time. If so, wash and drain them, then place them in a bowl with water to cover by 4-inches. Let soak for 2-4 hours.
2. Drain the beans and combine with the stock in a large pot over high heat. Bring to a simmer, then add the bay leaf. Lay the sprigs of parsley and sage across the top of the beans. Partially cover and simmer until the beans are tender, about 45 minutes. (Increase the cooking time to 1 hour or more if the beans were not soaked.) 3. Remove the bay leaf, parsley, and sage. Add salt and pepper if the beans are to be eaten without further preparation. Serve hot.
Can be refrigerated for up to 2 days.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 36-37 Submitted By DIANE LAZARUS On 10-04-95