Boston Black-Eyed Peas


4 cups Black-eyed peas, fresh (about 20-oz frozen)
3 cups Water
1 teaspoon Salt
1 tablespoon Vegetable oil or butter
2 Garlic cloves, crushed
1 cup Chopped onions
1 cup Beet greens, chopped fresh
1 teaspoon Dry mustard, (or Dijon)


Bring the salted water to a boil in a saucepan. Add the black-eyed peas.
Cover and return to a boil, then lower the heat and simmer until just tender, about 15 minutes. Saute the garlic and onions in the butter or oil until the onions are just translucent. If you choose to add greens, mix them into the onions and continue to saute until greens wilt. Mix together the soy sauce, molasses and mustard and set aside. Drain the black-eyed peas, saving a cup of the liquid. In the saucepan, stir together the drained peas, the sauteed onion mixture and the molasses-soy sauce. Cover and simmer on very low heat for 10 to 15 minutes stirring
During this simmer there is some danger of sticking or scorching, so watch closely, adding a little of the pea stock if the sauce becomes too thick.




Variation: substitute other greens for the beet greens- collards, chard, spinach, etc.


4.0 servings


Friday, December 10, 2010 - 1:02am


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