Black-Eyed Peas
2 cups dried black-eyed peas
2 quarts chicken broth (or more as needed)
1/3 cup butter or margarine
3 medium onions, chopped
3 cloves garlic, minced
3 stalks celery, diced
2 carrots, diced
2 bay leaves
1 sixteen ounce can stewed tomatoes, with liquid
salt and pepper to taste
Rinse peas thoroughly in colander under cold running water, then place in a pot, cover with water, and let stand overnight. Next morning, pour off soaking water and discard. Add the broth and place pot on stove at a low simmer. Melt butter or margarine in a large skillet. Add onions and garlic; sauté over medium heat until onions are golden. Then add contents of skillet to peas along with all remaining ingredients except tomatoes, salt and pepper. Simmer gently about 3 hours, until peas and vegetables are tender. Stir in tomatoes during last hour of cooking, adding more broth or water to thin to desired texture. Remove bay leaves; add salt and pepper.
Kathryn Swanzey Cain, Progreso
