Ingredients
1 lb. dry black-eyed peas
6 c. low-sodium chicken stock
2 c. baby spinach or other greens
Kosher salt
Freshly ground black pepper
Preparation
Step 1Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.Step 2 Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender. Add more broth as necessary.Step 3Stir in spinach and simmer another 5 minutes. Season with salt and pepper.
Hoping to have a lucky near year, or simply love this dish? Follow our top tips for whipping them up in the tastiest way:
- Sort and rinse. Before soaking, place your dried beans in a bowl and give them a look through. Make sure there are no leaves, twigs, or any broken beans, then give em a quick rinse.
2. Let your black-eyed peas soak. Place your beans in a large bowl and add enough water to cover by at least 4 inches. Let them soak overnight. While not entirely necessary, soaking your beans will cut down on cooking time, making the whole process quicker and easier. 3. Simmer on the stovetop. Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see of they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even more flavorful black-eyed peas. 4. Dress them. Once your black-eyed peas are tender, you can season them up and add any extras you want. Add some spinach or other greens during the last 5 minutes or so and season with some salt, pepper, and any other favorite seasonings! Tried this recipe? Let us know how it went in the comment section below!
