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Serves six.
ingredients
2 bay leaves
2 cloves garlic
2 to 3 sprigs thyme
1-1/2 cups dried black-eyed peas, sorted through and rinsed
1 tsp. kosher salt
how to make
Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the black-eyed peas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 1-1/2 hours depending on the freshness the of beans. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle and serve.
From Fine Cooking 62, pp. 59
January 1, 2004
