Ingredients:
1 1/2 cups black-eyed peas, cleaned and picked through
2 tablespoons olive oil
1 dried hot red chili peppers
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 1/2 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.
Servings: 4-6
Time preparation: 20 min.
Time total: 160 min.