Black Eye Peas
Black Eyed Peas
I thought it might be impossible to come up with a tasty recipe for black eye peas that didn’t involve bacon. I have been trying for months, raw, fried, in salads, various combinations, but my hunger guided my intuition to make this comforting and wholesome dish. When in season buy extra bags of raw black-eyes from your farmers market and freeze for later use.
Black eye peas are a good source of magnesium and protein which gives muscular support. They also are good for pregnant or menstruating women with their folate and iron supplies.
Simmer in 2 cups water for one hour:
¾ – 1 c fresh or frozen black eye peas (raw)
1 large clove garlic (3 small)
1 t dried basil
¼ t salt
Scant 1 t turmeric
1 t olive oil
1 t – 1 T coconut oil, depending on how “coconutty” the flavor of your oil is, I use a mild flavor brand
¼ c chopped onion
Simmer for 30 min adding water if it all evaporates. In the end the beans should be moist or slightly runny but not soupy.