A delightful and hearty dish featuring black-eyed peas, perfect for a comforting meal.
Rinse the black-eyed peas under cold water and remove any debris or discolored peas.
Soaking the peas overnight can reduce cooking time and improve texture.
In a medium saucepan, cover the peas with water and bring to a boil. Simmer for 5 minutes, then remove from heat and set aside.
This step helps soften the peas and reduces overall cooking time.
Heat olive oil in a large stock pot over medium heat. Add diced onion, carrot, and minced garlic. Sauté until softened, about 6-8 minutes.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Add the par-cooked peas to the pot along with water, red pepper flakes, black pepper, thyme, and oregano. Bring to a boil, then reduce heat to a simmer and cover.
Check occasionally and add more water if needed to keep the peas submerged.
Uncover the pot and continue to simmer until the peas are tender and the liquid has reduced to a thick consistency, about 30-45 minutes.
Taste and adjust seasoning as needed during the final cooking stage.
Serve the black-eyed peas warm, drizzled with hot sauce and a side of cornbread or steamed greens.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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