Black eyed peas

Instructions

1. Place the dried black eyed peas in a bowl and cover with water. Soak overnight.
2. Pour off the water before cooking.
3. Heat the oil, or render fat from 4 strips of chopped bacon, in a heavy pot, like a dutch oven. If you use the bacon, remove from the pot when browned.
4. Add the chopped onion, celery, garlic, jalapeño, and half of the chopped green onions to the hot oil.
5. Sauté vegetables over medium heat until wilted.
6. Add black eyed peas to the pot and cover with at least 2 inches of water. Add 1 tsp of thyme. Add reserved cooked bacon at this time if you wish.
7. Cook at a slow, yet steady simmer until the peas are tender, about 30-45 minutes.
8. Season with salt and ground black pepper to taste.
9. Add 1/8 to 1/4 tsp of cayenne pepper depending on your tolerance for spicy.
10. Serve as is in a bowl with all of the savory juices or over your favorite rice. Garnish with remaining chopped green onions. Don't forget the hot sauce !
11. Black eyed peas go hand in hand with my smothered cabbage and cheesy jalapeño cornbread.

• Servings : 10
• Recipe Type : Mains, Vegetable Dishes & Sides, vegetarian