Black Eyed Peas With Herbs
Ready In: 2 hrs 40 mins
Serves: 4-6
Ingredients
- 1 1⁄2 cups black-eyed peas, cleaned and picked through
- 2 tablespoons olive oil
- 1 dried hot red chili pepper
- 3 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt (omit if you are using canned beans)
Directions
- Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.
- Return the black-eyed peas to the pot along with 4 ½ cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.
- Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.
- Serve with rice.
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