Hearty Black-Eyed Peas
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Everyday Food, December 2006
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- Coarse salt and ground pepper
- 1/2 teaspoon dried oregano
- 2 cans (15 ounces each) black-eyed peas, drained and rinsed
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 teaspoon hot sauce, such as Tabasco
Directions
- In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.
- Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.
Don't change a thing is you're looking for the yankee version. Otherwise dried or fresh peas, not canned. Smoked pork hock and water, not chicken broth.
lasaunda, try just following the recipe next time. Brown sugar - ugh!. Garlic, as much as I like it, doesn't go with everthing.
Meh.....Not sure if I just don't like black eyed peas, or if I don't like this recipe. It was ok, but nothing to write home about.
I sauteed garlic w/ the onions, and added a little brown sugar. Prob will try to find a new recipe next time around.