Black-eyed peas

2 Jan

Black-eyed peas

  • 2 Tbs. olive oil
  • 1 Tbs. butter
  • 1 onion, diced
  • 1 small green pepper, finely diced (substituted 3 chard stems)
  • 1 celery rib, finely diced
  • 3 bay leaves
  • 1/2 tsp. dried thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. ground allspice
  • 1/8 tsp. cayenne
  • 2 c. fresh or 1 c. dried black-eyed peas
  • 1 quart water or vegetable stock
  • salt

Saute the onion, pepper, celery, bay leaves, thyme, and garlic in the oil and butter over medium heat ~15 min, stirring occasionally.  Add the allspice and chile and cook for a few minutes more.  Add the peas and water.  Bring to a boil then lower heat and simmer, partially covered, for 40 minutes.  Add 2 tsp. salt and cook for 20 minutes more or until the peas are tender.  Swerve with or without the broth.

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