Stewed Black-Eyed Peas

This summer, look for black-eyed peas at the market. You can freeze them and enjoy them all year round, including on New Year's Day for good luck and prosperity.

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling

4 ounces slab bacon, cut into 1/2″ pieces (optional)

1 medium onion, finely chopped

A few sprigs of thyme, plus leaves for serving

4 garlic cloves, smashed

2 cups black-eyed peas, soaked overnight, drained. If using fresh peas, there is no need to soak them.

poached eggs (optional)

Kosher salt, freshly ground pepper

Prep Time:

1 hour

Serves:

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling

4 ounces slab bacon, cut into 1/2″ pieces (optional)

1 medium onion, finely chopped

A few sprigs of thyme, plus leaves for serving

4 garlic cloves, smashed

2 cups black-eyed peas, soaked overnight, drained. If using fresh peas, there is no need to soak them.

poached eggs (optional)

Kosher salt, freshly ground pepper

Directions:

Heat olive oil in a large saucepan over medium. Add bacon, if using, and cook, stirring occasionally, until some of the fat begins to collect in the pan and bacon starts to look shiny, about 5 minutes. Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes. Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high. Reduce heat to medium-low and simmer gently, skimming any foam from the surface, until beans are tender, 35–45 minutes, longer if your dried beans are on the older side. If using fresh beans the cooking time will be considerably shorter.

Discard thyme; season with salt.

To serve, drizzle beans with oil and top with thyme leaves, some black pepper. and a poached egg.

For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes

Stewed Black-Eyed Peas

Prep Time:

Serves:

Directions:

Let's celebrate 25 years of FRESHFARM!