Southern Black-Eyed Peas (Vegetarian)

Step 1

Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.

Step 2

In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.

Step 3

Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.

Step 4

Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.