Yield: eight portions
- 1 lb. dried black-eyed peas or cowpeas
- 2 qt. hot water
- 1/2 c. Spanish onions, chopped
- 1/4 c. parsley, chopped
- 1 each hot pepper, chopped
- 1 Tbsp. salt
- Cover the beans with the water in a non-reactive stainless or plastic bowl. Cover and refrigerate overnight.
- Combine the soaked beans and the rest of the ingredients and simmer for about 1 1/2 hours or until the beans are tender.
- Serve with your favorite stew or vegetable side dishes.