- 1/2 pound dried black eyed peas
- 2 cups vegetable broth
- 3 cups water
- 6 carrots, chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon seasoning (basil, dried oregano, rosemary, or sage)
- Rinse and sort black-eyed peas to remove any dirt or debris.
- Place all ingredients in a large pot and mix.
- Cook on medium heat for 2 hours, stirring occasionally.
This recipe can also be prepared in a slow cooker. Place all ingredients in the slow cooker but use just 1 cup of water. Cook on low for 8 hours.
All fresh vegetables need to be washed under running water before using. Always use a clean knife and cutting board for fresh vegetables.
More About Black Eyed Peas
How to Select
Choose dried black-eyed peas or peas canned with low or no sodium. Select dried peas that are dry, firm, clean, uniform in color and not shriveled.
How to Store
Store dried peas at room temperature, in a closed container to protect from moisture and pests. Store canned black-eyed peas at room temperature. Use before expiration date on can.
How to Prepare
To reconstitute dried black-eyed peas, put them in a large pot and cover with about 3 inches of water. Soak the peas overnight, then drain the water and rinse the peas. You can also "quick-soak" the peas by putting them in a pot, covering them with 3 inches of water, and bringing them to a boil for 3 minutes. Then cover, remove from heat, and let the peas soak for an hour. Drain and rinse the peas before using.
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