Prep 30 mins
Cook 3 hrs
This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.
- 1 lb dried black-eyed peas
- 6 cups water
- 2 garlic cloves (minced or pressed)
- 1 bell pepper, diced
- 1 small onion, diced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon sugar
- 1 teaspoon dried oregano (crushed)
- 1 teaspoon dried thyme (crushed)
- 1 (26 ounce) can chopped tomatoes (do NOT drain)
- 1 (4 ounce) can diced green chilies (do NOT drain)
- 1⁄4 cup red wine vinegar
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
Delicious. I've made it several times. The vinegar and chiles add a ton of flavor so you don't miss the meat at all.
Really good! I left out the bell pepper because I didn't have one on hand.
Loved these! Will make again and again. Very flavorful but without adding meat. First time I've had black-eyed peas without ham or pork added and really enjoyed them. Thanks for sharing this excellent recipe.