Black Eyed Peas With Herbs

1. 1

   Pick through the peas removing any damaged beans or debris. Rinse and place in a large soup pot. Fill pot with water until it rises about five inches above the beans. Bring water to a brisk boil. Turn off heat and cover pot, letting it sit for 60 to 90 minutes. Drain in a colander.

2. 2

   Return the black-eyed peas to the pot along with 4 1/2 cups of fresh water and bring to a boil. Reduce to a low simmer, cover and cook for 40 minutes or until the peas are tender.

3. 3

   Once the peas are cooked, heat the oil over medium high heat in a large skillet. Once the oil is hot add the whole dried chile (it should sizzle a bit). Add the garlic and stir once. Add the black-eyed peas and cooking liquid along with the bay leaves, oregano, oregano, thyme, paprika and salt. Simmer for 20 minutes uncovered over low heat.

4. 4

   Serve with rice.

* Per serving · 4 servings · Values may vary.