Black-eyed Peas
Black-eyed Peas
Pick over, wash, and soak: 1 pound dried black-eyed peas The next morning, drain the peas and put them in a slow cooker along with: 1 clove garlic, halved 2 bay leaves 1 tablespoon salt Water to cover peas completely with a bit extra Cook on Low all day long, at least 8 hours, adding water as needed. Peas should be very tender. At dinnertime, chop: 3 sweet peppers The same volume of onions 3 cloves garlic Saute until soft in: 1/2 cup olive oil Season with: 1/2 teaspoon ground sage 1 teaspoon salt Black pepper to taste Stir in: 3 tablespoons cider vinegar Drain the peas. Pick out the bay leaves and discard. Gently stir the peas into the vegetable mixture. Serve over medium-grain rice that has been cooked just until done in water with oil (or margarine or butter) and salt. I also added some turkey sausage to the beans about halfway through the day. Yum! |
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