Ingredients
- 1 pound dried black-eyed peas, soaked overnight
- 1/2 stick (2 ounces) butter or margarine
- 1 large onion, cut into big cubes
- 1 large shallot, quartered
- 3 to 4 cups water
- 1/4 green bell pepper, cored, seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.
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By nm317
Baltimore, MD
on November 24, 2009
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Such a great recipe for black-eyed peas. I added a little bit of smoked paprika for, well, smokiness. These had such a rich flavor, perfect comfort food with some sweet cornbread on the side.
By feijao1
Delaware
on January 02, 2009
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Wow, great recipe. I did use my homemade broth instead of water but this is first time the blackeyed peas had a meaty consistency and great flavor. Had a friend over who has hated them all her life, and she even liked them. Thanks for the recipe
MM
By determinedchic0...
Burnsville, MN
on September 22, 2006
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The black eyed peas were so good I ATE THE WHOLE POT BY MYSELF.
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