Slow Simmered Black Eye Peas and Greens

Method6 steps

1. 1

   Step 1: The night before, place the black eyed peas in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.

   Uses 1 lb dry black-eyed peas · Cool water, for soaking and rinsing

   
2. 2

   Step 2: When you're ready to begin cooking, add the olive oil (2 Tbsp) to a large pot. Dice the onion (1), mince the garlic (3 cloves), and slice the celery (1/2 bunch). Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent.

   Uses 2 Tbsp olive oil · 1 onion · 3 cloves garlic · 1/2 bunch celery

3. 3

   Step 3: Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano (1 tsp), smoked paprika (1/2 Tbsp), cayenne pepper (1/4 tsp), some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf (1), and vegetable broth (6 cups). Stir to combine.

   Uses Soaked black-eyed peas · Cool rinsing water · Sautéed onion, garlic and celery · 1 tsp oregano · 1/2 Tbsp smoked paprika · 1/4 tsp cayenne pepper · Freshly cracked black pepper (about 20 cranks) · 1 bay leaf

   
4. 4

   Step 4: Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour.

   Simmer peas · 60 minUses Seasoned peas, vegetables and broth

5. 5

   Step 5: After one hour of simmering, check that the peas are tender; continue simmering if needed before adding the greens. Add the prepared greens, with tough stems removed and leaves chopped, and stir until wilted. Smash some peas against the side of the pot as you stir to thicken the liquid.

   Uses Tender simmered peas · 12 oz fresh mustard greens, chopped

6. 6

   Step 6: Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt (to taste) to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth). Serve with crusty bread or over rice.

   Simmer with greens · 30 minUses Peas and wilted greens · Salt, to taste · Crusty bread, optional serving choice · Cooked rice, optional serving choice