Black eyed Peas

Ingredients:

1 pound dried black-eyed peas

1 tablespoon olive oil

1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

4 cloves garlic, minced

1 bay leaf

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

6 cups water

Instructions:

 

Rinse and soak the black-eyed peas:

 

Rinse the black-eyed peas under cold water to remove any dirt or debris.

Soak the black-eyed peas in a large bowl of cold water for at least 8 hours, or overnight. This will help them cook more quickly and evenly.

Cook the black-eyed peas:

 

Drain and rinse the black-eyed peas.

In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes.

Add the garlic, bay leaf, smoked paprika, salt, and pepper, and cook for 30 seconds more.

Stir in the black-eyed peas and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender.

Season and serve:

 

Remove the bay leaf.

Season the black-eyed peas with additional salt and pepper to taste.

Serve hot with your favorite sides, such as cornbread, collard greens, or rice.

Tips:

 

You can use a pressure cooker to cook the black-eyed peas in about 30 minutes.

For a spicier dish, add a pinch of cayenne pepper or chopped jalapeño pepper to the pot.

Black-eyed peas are a great source of protein, fiber, and iron.

They are also a good source of complex carbohydrates, which can help you feel full and satisfied.

Enjoy!