I make these every New Year’s Day. My husband’s family always serves black-eyed peas but I wanted a recipe with more flavor. This recipe is so easy and really jazzes up the black-eyed peas. The original recipe calls for hot sauce but I do not add since some if my family do not like anything spicy. I think the hot sauce would be a nice addition.
Hearty Black-Eyed Peas
Adapted from Martha Stewart’s recipe at https://www.marthastewart.com/313783/hearty-black-eyed-peas
4 servings
Ingredients:
1 tablespoon olive oil
1 shallot, diced
2 cans black-eyed peas, rinsed and drained
1/2 teaspoon dried oregano
8 ounces chicken stock
1/4 cup chopped parsley
salt* and pepper
Directions:
In a medium saucepan, heat oil. Add shallot and cook for about 5 minutes or until soft.
Add oregano, black-eyed peas and chicken stock. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until liquid is thick, about 15-20 minutes. Stir in the parsley at the end.
*Note: I used unsalted chicken stock so added salt and tasted throughout for seasoning. You will have to determine the level of salt based on the stock you use and your taste preference.
