you’ve got the option to’t get more Southern than easy black-eyed peas.
Any experienced Southern cook will tell you that the key to flavorful broth is proper seasoning.
To make these black-eyed peas, you’ll need:
Can You Use Fresh Black-Eyed Peas?
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Substitute the dried peas with 2 pounds fresh shelled or frozen peas.
Remove anddiscard bay leaf, herb sprigs, and bacon slices.
Serve peas drizzled with olive oil, if desired.
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you could also freeze them for up to two months.
Stir and cook until heated through.
Ingredients
1(1-lb.)
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rosemary sprig
1(3-in.)
Place peas and water to cover by 2 inches in a large bowl.
Allow peas to soak 8 hours or up to overnight.
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After soaking, drain peas and discard soaking water.
Cook black-eyed peas:
Cover and cook on LOW until tender, about 8 hours.
Remove and discard herb sprigs, bay leaf, and bacon slices.
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If desired, serve peas drizzled with olive oil.
They can also be enjoyed year-round.
Despite the name, black-eyed peas are actually beans.
