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
In pot boil black eye peas in water with bouillons then simmer for 1 hour.
Add bell pepper, tomatoes, carrots and celery to pot.
In pan saute onion and garlic with oil and add to the pot.
Add bay leaves, sprigs of thyme, salt and pepper then simmer for about 1 hour or until tender.
Remove bay leaves and sprigs of thyme.
You may add fresh cilantro when done.
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.