Black-eyed Peas

[bananacake]

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!