Southern-style black-eyes peas are a staple in cooking throughout the southeastern United States. We make these legumes mainly during the fall and winter months to go along with greens, cornbread, and usually some type of roasted meat. The key to great beans and peas is a good flavorful fat and chicken stock/broth. You can use this basic recipe as a starter for all of your legume recipes and adjust spices to your taste. For this recipe you will need:
* 2 cups dry black eyed peas
* 1 medium onion (diced)
* 2-3 cloves garlic
* 5 cups of chicken broth
*. 3-4 tbs oil/fat/butter of choice
1/4 tsp red pepper flakes
Soak beans overnight (8 hours) in water to rehydrate. Heat oil in a large stockpot. Sautee the onion for about 5 min. Then add the garlic and red pepper flakes and sautee until fragrant. Add rehydrated beans to onion and garlic and sautee for 2 min to coat. Add 1-2 tsp salt and 1 tsp pepper. Add the chicken broth and bring to a simmer. Simmer covered for 1 hour and then uncovered for the remaining 30-1hour. Cook beans until tender. You may have to add additional liquid during cooking. Do not let the beans burn at the bottom of pan.