Soulful Black-Eyed Peas
Eating black-eyed peas on New Year’s Day is supposed to bring you good luck for the coming year. Served with rice, they make a hearty meal.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 cups fat-free vegetable broth
- 2 cups water
- ½ tsp. salt
- 1 tsp. dried thyme leaves
- 1 bay leaf
- ¼ tsp. cayenne pepper
- 1 lb. dried black-eyed peas, soaked over night in water to cover and drained
- 3 cups hot cooked rice
- 3 Tbsp. chopped cilantro
- In a large, heavy saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in broth, water, salt, thyme, bay leaf, and pepper.
- Bring to a boil, then add drained peas, and return to a boil. Cover, reduce the heat to low, and cook until peas are tender, about 45 minutes to 1 hour.
- Remove bay leaf and stir in rice. Top with cilantro.