Ingredients
1 lb dried black-eyed peas
6 cups water
2 garlic cloves ( minced or pressed)
1 bell pepper, diced
1 small onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 teaspoon dried oregano ( crushed)
1 teaspoon dried thyme ( crushed)
1 (26 ounce) cans chopped tomatoes ( do NOT drain)
1 (4 ounce) cans diced green chilies ( do NOT drain)
1/4 cup red wine vinegar
Directions
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Serves: 8, Yield: 8 cups
About This Recipe
By jckamen on January 11, 2004
"This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas."
1 lb dried black-eyed peas
6 cups water
2 garlic cloves ( minced or pressed)
1 bell pepper, diced
1 small onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 teaspoon dried oregano ( crushed)
1 teaspoon dried thyme ( crushed)
1 (26 ounce) cans chopped tomatoes ( do NOT drain)
1 (4 ounce) cans diced green chilies ( do NOT drain)
1/4 cup red wine vinegar
Directions
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Serves: 8, Yield: 8 cups
About This Recipe
By jckamen on January 11, 2004
"This recipe is from my local paper. It looks like a good recipe for the traditional New Year's black eyed-peas."