DIY





Black-Eyed Peas Recipe

Try this Black-Eyed Peas Recipe for a nutritious, low-cost meal to warm you during the cold weather season.

| November/December 1977

Save pennies and eat healthy, make this Black-Eyed Peas Recipe for your next meal.

Black-Eyed Peas Recipe

Technically, I think these little fellows are supposed to be called black-eyed beans . . . but nobody does, and I like it better the other way anyhow. Whatever, they're delicious when 3/4 cup of the soaked peas are simmered in 2-1/2 cups of water for an hour and a half. Then, just before they're done, add a tablespoon of brown sugar or molasses, a dash of Worcestershire sauce, and some salt, sauteed onions and garlic to taste. Yummy!

It's simple, but this dish (which serves two) is so good my mouth is watering right now.

If you eat meat and like soul food, here's another way to prepare black-eyed peas that'll have' em askin' for seconds:



Simmer 1 cup of the soaked peas with ham hocks (or a ham bone), 1 cup of tomato puree, a diced onion, and 2 sliced stalks of celery in enough water to cover everything. Season with garlic, red pepper, and bay leaf . . . and salt to taste after the peas are tender.

Serves four . . . but, on a nippy winter's day, just barely. Better fix extra!

Mac
1/18/2016 12:04:23 PM

Dried peas are good when fixed properly but we prefer them either fresh or frozen.







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