Ingredients for 6-8 portions
1 package of
black-eyed peas
4 quarts of water
2 tablespoons of olive
oil
1 cup of onion finely
chopped
3 garlic cloves minced
3/4 cup of celery
finely chopped
3/4 cup of red bell
pepper finely chopped
1 cup of carrot finely
diced
Coarse sea salt
Freshly ground black
pepper
Preparation
The night before, soak
the black-eyed peas in water. In the morning, rinse the peas.
In a pot over high
heat, put the black-eyed peas with the water to boil. Once they boil, reduce
the heat to medium and cook for 30 minutes. Strain and dispose the water.
Add 2 more quarters of
fresh water to the pot, cover and cook the peas over medium heat until they
boil.
In the mean time, in a
skillet over medium heat, put the oil and sauté the onions and the garlic until
tender, 5 minutes.
Add the celery and
cook for 3 more minutes.
Add the red bell
pepper and cook for 3 more minutes.
Add the carrots and
cook for 3 more minutes.
Add the sofrito to the pot. Add salt, pepper and
the bay leaves. Cook uncovered for 15 more minutes.
This soup tastes better the following day.
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