Spicy Vegetarian Black-Eyed Peas

jckamen's Note:

This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 8

Yield: 8.0 cups

• 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

Directions:

1. Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
2. Combine garlic, onions and bell pepper in a skillet.
3. Cook over low heat, with a little water to prevent from scorching.
4. Cook until onion is translucent.
5. Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
6. Cover and reduce heat to low.
7. Cook for 1 1/2- 2 hours, or until peas are soft.

Reviews

[Eat Your Vegetables!]

Really good! I left out the bell pepper because I didn't have one on hand.

[Epi Curious]

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.

[cook doc]

I love these black eyed peas. Made them for company and they swooned. They, with some spicier variations including Jalapeno peppers rather than green chilies, are my current favorite. I also use balsamic vinegar rather than the sugar plus red wine. Great recipe!!!