Basic Black-Eyed Peas

Cook’s Notes: This recipe version is adapted from my Barbecued Black-Eyed Peas, because sometimes you just need a batch of plain black-eyed peas. Why is this a Holiday Cooking recipe? New Year’s Day, of course.

1 lb dried black-eyed peas (about 2.5 cups)
4 c chicken broth
Olive oil
2 T minced garlic
Remove any beans that are discolored, cracked, or shriveled. Place the dried black-eyed peas in a strainer and rinse well under cold water. Drain.

Place the drained black-eyed peas in a large bowl or pot, and cover with 7.5 c fresh, cold water (that’s 3 c water for every 1 c dried beans). Let the covered beans soak 4 hours on the kitchen counter. They will increase in volume.

Drain the black-eyed peas and rinse again under cold water.

In a small skillet, heat some olive oil over medium heat. Sauté the minced garlic until it is toasted and brown. Set aside.

In a soup pot, bring the chicken broth to a gentle boil over medium-high heat. Add the toasted garlic to the soup pot. Add the drained peas, and boil in the broth over medium-high heat, uncovered, for 25 minutes. Peas will be al dente. Reduce heat to low, and simmer vigorously for 20 more minutes until peas have absorbed most of the broth. Black-eyed peas should be tender but not mushy.

Serve with rice cooked in broth, such as Onion and Pecan Rice.