You will need:
- 1 1/2 cups black-eyed peas, cleaned and picked through
- 3 garlic cloves, finely chopped
- 1 dried hot red chili pepper
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt (omit if you are using canned peas)
Step 1:
Pick through the peas, removing any debris or damaged beans. Rinse the peas and place them in a large soup pot.
Step 2:
Fill the pot with water until it rises about five inches above the peas. Bring the water to a brisk boil, then turn off the heat and cover the pot, letting it sit for about 60-90 minutes. Drain in a colander.
Step 3:
Return the black-eyed peas to the pot along with 4 1/2 cups of fresh water and bring to a boil.
Step 4:
Reduce to a low simmer, cover and cook for about 40 minutes (or until the peas are tender).
Step 5:
Once the peas are cooked, heat the olive oil over medium-high heat in a large skillet.
Step 6:
When the oil is hot add the whole dried chili pepper.
Step 7:
Add the garlic and stir once, then add the black-eyed peas and cooking liquid along with the oregano, bay leaves, paprika, thyme and salt.
Step 8:
Simmer for about 20 minutes uncovered over low heat.
Step 9:
Serve with rice.
Nutritional information for one serving:
Calories: 135
Calories from fat: 66
Total fat: 7.4g
Cholesterol: 0mg
Total carbs: 13.7g
Fiber: 3.4g
Protein: 4.5g
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