-
1
Remove any beans that are bad: discolored, cracked, or shriveled.
-
2
Place the dried black-eyed peas in a strainer and rinse well under.
-
3
cold water.
-
4
Drain.
-
5
Place the drained black-eyed peas in a large.
-
6
bowl or pot, and cover with 7.5 c fresh, cold water (thats 3 c water.
-
7
for every 1 c dried beans).
-
8
Let the covered beans soak 4 hours on.
-
9
the kitchen counter.
-
10
They will increase in volume.
-
11
Drain the black-.
-
12
eyed peas and rinse again under cold water.
-
13
In a small skillet, heat some olive oil over medium heat.
-
14
Saute the.
-
15
minced garlic until it is toasted and brown.
-
16
Set aside.
-
17
In a soup pot,.
-
18
bring the chicken broth to a gentle boil over medium-high heat.
-
19
Add the toasted garlic to the soup pot.
-
20
Add the drained peas, and.
-
21
boil in the broth over medium-high heat, uncovered, for 25 minutes.
-
22
Peas will be al dente.
-
23
Reduce heat to low, and simmer vigorously.
-
24
for 20 more minutes until peas have absorbed most of the broth.
-
25
Black-eyed peas should be tender but not mushy.
-
26
In a skillet over medium heat, brown sausage and onions; drain.
-
27
off excess fat.
-
28
Place cooked sausage and onions in a large bowl.
-
29
Stir in brown sugar, mustard, salt, and barbecue sauce.
-
30
Add the.
-
31
cooked black-eyed peas, and stir well to coat.
