Prep 1 hr
Cook 1 hr 15 mins
This recipe has become our favorite black-eyed pea recipe. Because it's made without meat, which can be served on the side (although we don't bother with it), it's lighter and it's vegan, which means we've been able to serve it to a whole crowd of different people around our table who have religious or ethical dietary needs. And meat-eaters who say they don't like beans come away asking for the recipe. This recipe includes two parts: the beans and a vinaigrette which seasons it. Serve with cornbread and greens or spinach. If you are good with a pressure cooker, you can speed this up by about half. Preparation time does not reflect pressure cooker use or soaking time. We usually double the recipe as it freezes well. If time is an issue, just make your rice at the same time but save the water from the peas and make some dirty rice to serve with other things.
- 1 lb dried black-eyed peas
- 1 large onion
- 2 large carrots
- 4 garlic cloves, crushed and peeled (or to taste)
- 1 tablespoon dried thyme leaves
- 1 tablespoon dried sage
- 6 sprigs fresh parsley
- 3 teaspoons salt, divided
- 1⁄2 cup olive oil
- 1⁄2 cup red wine vinegar
- 4 tablespoons parsley, minced
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1 1⁄2 cups brown rice (white rice optional)
- 8 ounces ham, choose something lean and cut into matchstick-thin pieces (optional)
- hot sauce
- Sort thought the peas, discarding any shriveled ones. Place peas in a large pot, covering them with at least 2" of water and soak for 4-6 hours or heat to boiling over high heat, remove from heat and allow to soak for 2 hours. Using either method, drain after soaking.
- Place onion, carrots and garlic in food processor and pulse to achieve a medium to fine dice. Tie parsley sprigs together with kitchen twine or dental floss.
- After soaking and rinsing, place peas, onion, carrots, garlic, and parsley bundle into a clean pot. Add 12 cups of water, 2 teaspoons of the salt and half of the thyme and sage. Over high heat, heat to boiling reduce heat to low and simmer for about 15 minutes. Add the other half of the thyme and sage. and continue cooking until done, about 15 more minutes.
- When done, remove the parsley bundle. Decant the water into a bowl and measure, adding additional water to make 3 cups if necessary. Use this water to cook the rice, making it "dirty."
- While the peas are cooking, make the vinaigrette by combining the oil, vinegar, salt, minced parsley, 1 teaspoon salt and hot pepper flakes in a small bowl or jar. Mix to combine and pour onto the peas while still warm, stirring to blend.
- Serve over the dirty rice with the ham on the side. Put the hot sauce of your choice on the table.