1. Wash and drain black-eyed peas. 2. Soak peas overnight in water that covers by 5 inches. 3. Drain peas and discard soaking liquid. 4. In a large pot, add the peas and 4 1/2 cups water; bring to a boil. 5. Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining. 6. Add the oil to a large skillet and put over medium-high heat. 7. When the oil is hot, add in the chile and stir once; it should darken and puff up immediately. 8. Quickly add in the garlic and stir once. 9. Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt. 10. Stir mixture and bring to a simmer. 11. Simmer gently, uncovered, for 20 minutes. 12. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
