Black-Eyed Peas

This is a traditional dish Mama would cook with pork and serve on Sunday after church. It is a dish I have always loved. In the eighties when I stopped eating red meat, Mama started using chicken to flavor the black eyed peas, is totally meatless and truly outstanding. If you don’t like the peas, something must be wrong with your taste buds!

black-eyed-peas

 

 

 

 

 

Black-Eyed Peas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound dried black eyed peas, soaked overnight
  • ½ stick (2 ounces) butter or margarine
  • 1 large onion, cut into big cubes
  • 1 large shallot, quartered
  • 3 to 4 cups water
  • ¼ green bell pepper, cored, seeded, and chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Drain the peas, discarding the water, and set them aside.
  2. Making the flavor: In a large skillet over medium heat, put the butter, onion, and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover, and cook about 8 minutes.
  3. Pour the contents of the skillet into a large pot, adding enough water to cover the peas.
  4. Bring to a boil and add the green bell pepper, salt, and black pepper.
  5. Lower the heat the to medium and cook 50 to 60 minutes, or until the peas are tender.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: