Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb Dried black-eyed peas
4 c Water
1 tb Olive oil
1 c Chopped onion
2 Cloves garlic, crushed
1 ts Salt
1 ts Dried thyme
2 Bay leaves
1/4 ts Dried red pepper flakes or
-black pepper

Pick over, wash and drain peas. Soak overnight in water to cover;
drain and set aside.

In a large heavy saucepan, heat oil and add onion; cook over medium
heat, stirring often, until onion begins to brown, about 5 minutes.
Stir in garlic, 4 cups water, salt, thyme, bay leaves and pepper.
Bring to a boil, add drained black-eyed peas, return to a boil. Turn
heat to lowest setting, cover and cook 45 minutes to 1 hour, or until
peas are tender.

Per serving: 203 calories, 14 grams protein, 32 grams carbohydrate, 3
grams fat, 0 cholesterol, 274 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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