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