Black Eyed Peas

One thing that we never seem to have a shortage of here in Venezuela are dried legumes.  I swear that I’ve made more different types of beans this past year than I ever have before.  We were invited to a BBQ at friend’s house this past weekend.  They were providing the meat, so I decided that some black eyed peas might just make a good accompaniment to the grilled meat.

Now, for many of my friends just the thought of black eyed peas would conjure up memories of burnt fingers on New Year’s Day.   But they actually can be quite tasty if you don’t have a negative association with them.

Black Eyed Peas

Ingredients;

1 kilo dried black eyed peas

4 slices if bacon (chopped into ¼ pieces

1 large white onion

1 bell pepper

3 – 4 cups water or chicken stock

1 tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon salt

1 cube of chicken bouillon (if you don’t have chicken stock)

Process:

Wash the black eyed peas thoroughly – I found sticks, rocks, and dirt clods in this bag.

Put the beans in a large bowl and cover with 2 inches of water.  Place in refrigerator and allow to soak overnight.

Take the peas out of the refrigerator and drain the water, if there is dirt and grime in soaking water be sure to rinse the peas once more

In a large pot, cook the bacon until the fat begins to turn translucent. 

Drain the excess fat and add the onions, sauté for 2 minutes, then add the bell pepper and sauté for an additional 2 minutes.

Add beans, liquid (water with chicken bullion or chicken stock), and spices.

Bring to a boil.

Reduce heat, cover and simmer for 2 hours or until the peas are tender.

Serve with your favorite hot sauce and enjoy!