Black Eyed Peas with Veggies
1 pound black eyed peas
3 inches of water to cover peas
2 vegetable bouillon cubes
1 red bell pepper diced
4 roma tomatoes chopped
2 carrots diced
4 celery stalks sliced
1 large onion chopped
6 garlic cloves minced
dash of olive oil
2 bay leaves
2 sprigs of thyme
salt and pepper to taste
bunch of cilantro chopped
Sauté in oil onions, garlic, bell pepper, tomatoes, carrots and celery in a large pot.
Add black eye peas and cover over 2 inches with water and boil for 10 minutes.
Add bay leaves, thyme, salt and pepper then simmer for about 1 1/2 to 2 hours or until tender.
Pairs Well With
It's thought that the black eyed pea came from West Africa but it is widely grown throughout countries in Asia.
It is known for it's medium size and it's pale color and black spot.
It came to the state of Virginia USA in the 17th century.
Throughout Southern United States, the black eyed pea is commonly used in Soul Food.