Southern Style Black-Eyed Peas (Adapted from Vegetarian Cooking

Name: Southern Style Black-Eyed Peas (Adapted from Vegetarian Cooking
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 2 cups dried black-eyed peas; 3 tablespoons olive oil; 1 tablespoon butter; 2 large new mexico peppers (diced); 1 onion (diced); 3 garlic cloves (chopped); 2 tomatoes (chopped); 2 teaspoons dried thyme; 2 teaspoons allspice; 2 bay leaves; 2 tablespoons red chili pepper flakes; 1 quart vegetable stock; 2 cups water; 3 teaspoons sea salt

Submitted by Amy N-B

"Spicy, brothy, and delicious. Leftovers can be incorporated into other dishes"

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 10

ingredients

2 cups dried black-eyed peas
3 tablespoons olive oil
1 tablespoon butter
2 large new mexico peppers (diced)
1 onion (diced)
3 garlic cloves (chopped)
2 tomatoes (chopped)
2 teaspoons dried thyme
2 teaspoons allspice
2 bay leaves
2 tablespoons red chili pepper flakes
1 quart vegetable stock
2 cups water
3 teaspoons sea salt

directions

The night before you want to make these beans, soak the dried beans in 2 quarts water.
The next day, rinse the beans in a colander.
Heat olive oil and butter.
Sauté onions, garlic, peppers for 5 minutes.
Add tomato, bay leaf, thyme, allspice and cook for a minute or two.
Add peas, stock, red chili flakes, and 2 cups water and bring to boil.
Reduce heat to simmer and cook for 40 minutes.
Add salt and cook for an additional 15 minutes.
Remove bay leaves and serve ladled in bowls with a bit of the juice.

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RECIPE SUBMITTED BY

Amy N-B

As the daughter of an American Diplomat, I grew up traveling the world and enjoying a variety of wonderful foods. My mom, an accomplished cook with great French culinary skills, sat me on the counter as a toddler and encouraged me to experiment in the kitchen as a very young person. About 10 years ago, I followed my boyfriend --now husband -- when he went veggie. While I still eat some seafood, I love vegetarian cooking! My favorite dishes involve complex world flavors and the finickiness of French sauces. My non-culinary interests include Africanist anthropology, travel, yoga, and scuba diving.

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