Vegetarian Black-Eyed Peas
These vegetarian black-eyed peas, cooked in a Dutch oven without any added meat or fat, have all the flavor of the South that you could possibly want.
Put the peas in a big container and cover with a few inches of cool water.
Soak for eight to twelve hours.
Drain.
Over medium heat, warm the olive oil in a Dutch oven.
In the hot oil, cook the onion and garlic for 5 to 7 minutes, until they are soft.
Put black-eyed peas in.
Green onions, parsley, and bay leaves in 1 quart of water Bring to a boil with 1 1/2 tablespoons of salt and pepper.
Reduce heat, cover, and simmer for 1 to 2 hours, or until peas are tender and most of the water has been absorbed.
If more cooking is required, add more water.
Before serving, taste and add more salt or pepper if necessary.