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1
Fry the sliced okra in the vegetable oil until crispy and browned. Set aside.
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2
Whisk together the olive oil, molasses, vinegar, garlic, and cayenne. Set aside.
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3
In a saucepan, add the warm water to the bulgur. Cover and simmer at low heat until the water is absorbed.
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4
Add the bulgur to the black-eyed peas, along with all the remaining ingredients and otpional ingredients. Mix in the olive oil mixture to moisten (you may not use all of the oil mixture). Season to taste with salt and pepper.
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5
Top with the fried okra and serve.
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6
One cup of dried peas will make approximately three cups of cooked peas.
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7
Pick through the dried peas and rinse them. Soak them overnight in water to cover by about 2 inches.
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8
Drain and rinse the peas. Put htem in a pot and add water double the volume of the peas.
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9
Boil for about 10 minutes, skimming off any foam. Lower the heat and add everything but the salt. Partially cover and simmer until they just start to become tender - about 30 minutes.
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10
Now add salt to taste and continue cooking until the peas are tender but not mushy.
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11
Let the peas cool in their broth. When cool enough, remove the bay leaf, pepercorns, onion, and pepper. Strain (reserving the stock for another use) and the cooked peas are ready for whatever happens next.
