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Basic Black-Eyed Peas

Servings: six.


  • 2 bay leaves
  • 2 cloves garlic
  • 2 to 3 sprigs thyme
  • 1-1/2 cups dried black-eyed peas, sorted through and rinsed
  • 1 tsp. kosher salt


  • Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the black-eyed peas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 1-1/2 hours depending on the freshness the of beans. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle and serve.


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Reviews (1 review)

  • Caerphilly3003 | 03/10/2011

    All dishes made with dried beans should NOT have salt added while cooking the dried beans....it is the PRIMARY Cause of the HARD BEANS....Add the Salt to taste AFTER the dried beans are cooked and soft. Honestly EVERY decent Chef is taught this basic step. This is NOT an exciting Bean Recipe, it needs a bit more help such as a Tbsp of prepared Mustard,(added AFTER the beans are cooked) preferrably something like a Spicey Jalapeno Mustard.Caerphilly3003

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