~2 cups soaked or canned black eyed peas, rinsed (1 cup before soaking)
2.5 cups water
3 small or 2 medium onions, chopped (cheerjess, you could probably sub 1 cup diced celery and 2 t onion powder)
2 cloves garlic
1 bay leaf or 1 inch piece kombu (or bothI use both)
1/2 t freshly ground black pepper
1 jalapeno, half-seeded and minced (I like to roast mine in the broiler beforehand)
1 T liquid smoke*
Bring all ingredients to a boil in a pot and let simmer for 3-5 minutes before turning down to low and covering. Let simmer for 45-60 minutes, or until black eyed peas are really tender.
Take off the heat and add:
1 T soy sauce or Bragg's
Serve either over rice or with cornbread. (Or cornmeal crusted tempeh and mashed potatoes, like we are.)
*That's right, 1 T. I use a quality brand of liquid smoke, Stubb's Mesquite flavor, and I really feel that it makes a difference in dishes like this that are traditionally made with a hamhock. Someday there will be a vegetarian equivalent for the flavor that ham lends to black eyed peas, split pea soups, black beans, and a hundred other dishes, but until that day, I like to add a potent amount of smoky flavor. If this intimidates you, start at 1 t and incrementally add to your tastes.