Soulful black-eyed peas

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
1 pounds Dried black-eyed peas
4 cups Water
1 tablespoon Olive oil
1 cup Chopped onion
2 \N Cloves garlic, crushed
1 teaspoon Salt
1 teaspoon Dried thyme
2 \N Bay leaves
¼ teaspoon Dried red pepper flakes or black pepper

Pick over, wash and drain peas. Soak overnight in water to cover; drain and set aside.

In a large heavy saucepan, heat oil and add onion; cook over medium heat, stirring often, until onion begins to brown, about 5 minutes.

Stir in garlic, 4 cups water, salt, thyme, bay leaves and pepper.

Bring to a boil, add drained black-eyed peas, return to a boil. Turn heat to lowest setting, cover and cook 45 minutes to 1 hour, or until peas are tender.

Per serving: 203 calories, 14 grams protein, 32 grams carbohydrate, 3 grams fat, 0 cholesterol, 274 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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