Southern Black-Eyed Peas (Vegetarian)

jdoerck's Note:

I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4-6

Yield: 1.0 Big Pot

• 16 ounces black-eyed peas
• 4 -6 cups vegetable stock or 4 -6 cups water
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 1 carrot, peeled and diced
• 4 garlic cloves, smashed and minced
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon dried leaf thyme
• 1/4 teaspoon dried oregano leaves
• salt and pepper
• Tabasco sauce
• olive oil

Directions:

1. Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
2. In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
3. Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
4. Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.