Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. These delicious beans are well known in Southern and Southwestern cooking , but the nutrition of the black-eyed pea makes it an excellent addition to any menu.
- Black Eyed Peas - 16 oz. - washed, cleaned & soaked overnight in cold water
- Roasted Garlic & Sea Salt - 1 tsp.
- Pickled Garlic Cloves - 5 cloves, diced extremely fine, mix with sea salt & make a paste with side of knife
- Onion - 1/2 cup - diced
- Carrots - 1/2 cup - diced
- Celery - 1/2 cup - diced
- Chicken Broth - 2 cans
- Black Pepper, freshly ground - 1/2 tsp.
- Chopped Parsley - 2 tbsp.
Place the black-eyed peas in a colander and rinse them with cool running water. Rinsing them removes dirt and stray hulls. Place the beans in a pot of cold water, making sure the water covers them completely. Heat the beans and water over medium-high heat until the water reaches a steady boil. Continue boiling for 2-3 minutes. Allow the black-eyed peas to sit in the warm water for 60 to 90 minutes. Pour the contents of the pot through a colander to remove the stale water. Rinse the black-eyed peas once more with cool water.
Add the black-eyed peas with the garlic paste, onion, celery, carrots, pepper and chicken broth. Stir the ingredients together until thoroughly mixed. There should be enough broth to cover the beans and vegetables. Cover and boil for about 10 minutes, then reduce heat and cook slowly adding more broth if necessary. Cook for an additional 1 to 2 hours. In the last 10 minutes of cooking, add parsley. The peas should just about absorb all the stock.
Season to taste and serve.
Another delicious recipe from the kitchen of The Garlic Box