Black-eyed Peas

I used to hold my nose and choke down black-eyed peas every new year's day. That is until I figured out ditching the canned beans and adding cheese and sausage would make them crave-worthy. I've made this recipe for the past 8 years and it holds up. I hope you enjoy these! 

Black-Eyed Peas, Chorizo and Greens

2 cups fresh black-eyed peas, if dried, just soak overnight

4 cups water, or chicken stock

1 medium red onion, chopped

3-5 cloves garlic, sliced

1 cup Spanish chorizo, sliced thin

3 c arugula, kale, chard chopped

1 T olive oil

salt and pepper

parmesan for garnish

Heat olive oil in pan over medium heat. Add sliced chorizo to pan and “frizzle” until crisp. Once chorizo is browned, remove to a paper towel to drain. Add onion to pan and cook until translucent. Add garlic and cook for about 1 minute. Add water and beans to pan. Simmer over low heat until beans are super tender. About 1 hour. Once beans are cooked through, stir in chopped arugula or other green. Serve immediately and garnish with shaved parmesan and frizzled chorizo.

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