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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Brenna
3 kiddos ( 16 1/2, 14 & 9)
Praying for semi-son, age 35
I live by the motto: seek first to understand.
"Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2
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